This is a classic for sure and one of our customer’s favorites at Johnny Sánchez. Great for parties and holiday gatherings as it is a very communal dish. I grew up cooking and eating this with my family, and I hope I can pass the tradition on to you and your loved ones.
1-3 lbs slow cooked pork shoulder
Enough pork fat to cover pork shoulder by 3⁄4
12-16 4" corn tortillas
1 can chipotle in adobo
4 cups Mexican crema
2 cups pickled jalapenos
2 cups pickled onions
3 bunches cilantro
Salt and pepper
Place the already cooked pork shoulder inside of the dutch oven and cover with the pork fat and two halved oranges. Place into a 300 degree oven for about 45 minutes or until crispy and heated all the way through. Pull the pork out of the dutch oven and rest on a platter to cool slightly.
Chop the pork on the cutting board with a meat cleaver and place in a mixing bowl. Toss the pork with the adobo sauce from the chipotles, salt, pepper and juice from two remaining oranges, a lemon and lime.
Spread the tortilla with the crema, top with a very generous amount of the chopped and seasoned pork. Garnish the pork with sliced cucumber, cilantro leaves, pickled onion, pickled jalapenos and finally a squeeze of fresh lime. Serve immediately.