February 22, 2010 – 7:17 pm

This is a take on a classic Mexican pork dish – the pork is first braised slowly for hours, then shredded or chunked and baked or pan fried until the exterior is crisp. We had pulled pork sandwiches Sunday night, and I set aside half of the meat from the shoulder roast without any barbecue sauce to be used tonight. So, my method of root beer crockpot braising is far from traditional, but the results were still tasty, and actually pretty authentic – it compared quite well with a great version I had in Old Town in San Diego 😛

Serves 4

1 lb leftover shredded pork
1/4 cup freshly squeezed orange juice (I used the juice from one clementine)
1/2 tsp Mexican oregano
1/2 tsp ground cumin
1/8 tsp onion powder
1/2 tsp kosher salt
2 large garlic cloves, pressed

Preheat the oven to 425 degrees F.

Toss the pork with the remaining ingredients and spread out on a rimmed baking sheet. Roast for 20-25 minutes or until nicely browned. Serve with tortillas, refried beans, and guacamole.

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