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Serve with black beans, Mexican cheese, quartered grape tomatoes, pickled onions, salsa, romaine lettuce, and chipotle mayo.
Serve on tortillas or romaine lettuce.
2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
Adobo ole spice mix
4 teaspoons dried oregano
2 teaspoons ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
1 red bell pepper, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil
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1st Keep
 jenngray
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