4 lb. Boneless Pork Shoulder
½ Cup Orange Juice
3 Cups Chicken Broth
3 Cups Cheap White Wine
2 teaspoons Ground Cumin
1 Tablespoon Minced Garlic (more if needed)
½ teaspoon Coriander
½ teaspoon Oregano
1 teaspoon Chipotle with Adobo (found in Latin Markets)
3 Bay Leaves
Salt and Pepper to taste
Toppings (All Optional)
To Cook the Pork:
Season the pork shoulder thoroughly with salt and pepper.
Heat approximately 3 Tablespoons olive oil in a heavy skillet over medium high heat.
Sear and brown the pork on all sides. Make sure it all sides are browned.
Place pork in a crockpot or slow cooker. (Note: If you do not have a crockpot or slow cooker, you can cook the pork for eight hours in a 200 degree oven.) Pour ½ cup of chicken broth and ½ cup of white wine over the pork. Add the onion to the crockpot.
Mix all remaining ingredients in a small bowl. Pour over the pork.
Cover and cook on low for four hours. Turn pork and continue cooking for another four hours.
When pork is finished:
Remove the pork from the crockpot and shred with a fork.
Heat the oil over medium-high heat in a skillet. Cook corn tortillas in oil, approximately 5 minute per side. Add oil as needed.
Place pork in the middle of the tortilla. Top with cilantro, tomatoes, and sour cream/guacamole.