Ingredients

* 1 teaspoon dried oregano
* 3 teaspoon chipotle chili powder
* 1 teaspoon smoked paprika
* 1 teaspoon ground cumin
* 2 teaspoons salt
* 1/2 teaspoon freshly ground black pepper
* 1 (3 1/2-pound) boneless pork butt, cut into 3-inch chunks
* 1 medium onion, peeled and quartered
* 4 cloves garlic, smashed
* 2 Jalapenos with seeds cut in half
* 1 cup chicken stock
* 1 small can tomato puree
* 1 tablespoons honey
* 1 orange, halved and juiced
* 1 lime, halved and juiced
* 1 package corn tortillas, warmed
* Chopped cilantro, for garnish
* Sour cream, for garnish
* Zesty Slaw, recipe follows

Directions

Preheat the oven to 325 degrees F.

Mix the spices together in a small bowl.

Season the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add the onion, garlic, chicken stock, the tomato puree, honey, jalapeno, orange and lime juice, and the juiced orange and lime halves. Stir together with a wooden spoon. Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 2 hours.

Remove the meat from the Dutch oven to a cutting board.

Remove the lime and orange halves and discard (after squeezing one last time into the dutch oven). Pour the contents of the dutch oven into a strong blender (may I recommend a Kenmore model!). Liquefy the mix into a thick sauce.

Each taco should contain:
-Meat
-Sauce
-Spicy Slaw
-Avocado
-Sour Cream (if you find it too spicy... pussy)

Zesty Slaw:

* 4 tablespoons rice wine vinegar
* 2 tablespoons fresh lime juice
* 1 tablespoon canola oil
* 1 tablespoon sugar
* 1 head napa cabbage, shredded
* 1/4 cup fresh cilantro leaves
* 4 tablespoons freshly sliced green onions
* 1 carrot, peeled and shredded
* Salt and freshly ground black pepper
* 1 red onion

Recipe is adapted from: http://www.foodnetwork.com/recipes/neelys/pats-pulled-pork-tacos-recipe/index.html

Happy cooking!

Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl.

Add the cabbage, cilantro, green onions, and carrot to a large serving bowl and combine. Drizzle with the dressing and toss to coat. Season with salt and pepper, to taste, and serve.