Here's the majority of items you'll be needing. Roast and seasonings not pictured here.
Add1 1/2 boxes chicken broth, 1 bottle Mexican beer,1 tbsp Cumin, 1 halved lime, 1 halved orange and 1 two pound pork roast to a large pot. SImmer on high for 1 hour covered.
In the meantime, chop your main pot ingredients, condiments/reserves and refrigerate until needed.
After 1 hour, add your primary ingredients [everything except for reserves] and seasonings to your simmering pot. Simmer for 1 1/2 to 2 hours longer. Or, until pork is falling apart. Add reserved 1 tbsp Cumin last.
Strain your solids from your broth and reserve both separately. Fork shred your pork roast. I reserve the fluids for the following day to rehydrate any leftovers.
Place a small amount of your broth back into your shreadded pork, mix and seal tightly until ready to fry.
Add some lard to a high heated pan. You're wanting to put a sear or char on one side of your pork mixture. Much like Carnitas.
Add your pork mixture to your heated pan. Allow any fluids to dissipate and a char to form on the bottom. Add salt at this point if you'd like.
To Construct Tacos: Smear 1/2 side of tortilla with sour cream and the other with guacamole. This will help the pork mixture and vegetables to hold on firmly.
Add heated pork mixture to tortilla and squeeze in a bit of lime juice.
Add whatever fresh chilled additions you'd like.
Prepare tacos for service and offer lime wedges, green and red salsas as well as other fresh vegetables to the side. Enjoy!
My students also made FANTASTIC school lunches with all the sides out of this easy recipe too! Green & red salsas, cheeses, guacamole, tortillas, herbs, limes, shreadded cabbage, sour cream, meats - the works!
