Presented by Casa Toro
- 1 small boneless pork butt, about 2 lbs.
- 4 onions, peeled and quartered
- 10 cloves garlic
- 3 cups orange juice
- 3 cups whole milk
- 1 cinnamon stick
- 3–4 T “house seasoning” blend*
- 2–3 T hot water
*Mix your own blend of Mexican spices or use a good quality commercial product.
Cut pork into large chunks and place in a large roasting pan. Add onions, garlic, orange juice, milk, cinnamon stick, and seasoning blend to pan, cover and place in an oven preheated to 400°F for 3 1/2 to 4 hours. Shred meat and serve in traditional tacos and quesadillas or as a topping for nachos, burgers, or Mexican torta sandwiches.
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As seen in the Summer/Fall 2021 Issue
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