Mom made this pork for Sunday dinner, and it was a big hit. We had to give her a hard time because she found the recipe in an AARP magazine. That's not just funny because MOM gets...and apparently READS....her AARP magazine, but because she was brave enough to make a recipe she got from a magazine that is made for people old enough to have dentures and live in a rest home. But I must admit, it was delicious.
5 or more cloves garlic, peeled
1 onion, quartered
2 tablespoons dried oregano
1 tablespoon ground cumin
1 teaspoon chili powder
1 tablespoon salt
2 teaspoons black pepper
1 tablepoon olive oil
1 tablespoon wine vinegar
lime, juiced
1/4 cup orange juice
1 pork shoulder (3 to 4 pounds)
8 tortillas
Combine the first 11 ingredients in a food processor and blend.
Score the meat with a crosshatched pattern and marinate in the mixture overnight in the refrigerator.
The next day bring the meat to room temperature, place on a rack in a pan with a little water, and roast for 3 hours at 300˚ F until tender. Let meat rest for 10 minutes before serving, shredded, in a tortilla.
(Instead of baking it for three hours, you can put it in a crockpot on high for four hours, or on low for eight hours.)
(Source: AARP magazine-http://www.aarp.org/food/recipes/info-08-2011/barbecue-without-the-grill.2.html)
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