A delicious alternative to beef or chicken tacos. The pork shoulder will give you a richer flavor but the loin roast is leaner and more tender. Buy whichever is on sale. The sauce can be made ahead of time and refrigerated overnight. Like many dishes, it only gets better when re-served the next day.
3 to 4 lbs. boneless pork roast (loin or shoulder)
1 tbs. Adobo seasoning
3 tbs. corn oil
1/3 cup chili powder
1/4 cup flour
2 tsp. salt
1/2 tsp. granulated garlic
1/2 tsp. Mexican oregano, crushed
1/2 tsp. ground cumin
2 cups water
2 dried Guajillo peppers
1 tbs. lime juice (optional)
Tortillas, Spanish rice
Coat the pork roast with the Adobo Seasoning and roast for about 20 minutes per pound until the internal temperature reaches at least 140 degrees, but not more than 150 degrees. Allow the roast to rest and cool for 15 minutes. Trim excess fat if necessary. Cut the roast into bite-sized cubes.
While the pork is roasting, prepare the sauce. Soak two Guajillo peppers in water until soft, about 20 minutes. Remove the stem and seeds from each. Finely mince the peppers and set aside.
Heat the oil in a heavy skillet over medium heat. Stir in the chili powder, spices, salt and flour. Gradually whisk in two cups of water. Bring to a boil, while stirring constantly. Add the minced Guajillo peppers. Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally.
Add the pork and simmer covered for at least 30 minutes (up to two hours), stirring occasionally. If you are using pork loin, the meat will be tender immediately. The pork shoulder will require longer cooking time, but it could be ready after an hour of simmering.
If desired, gently mash the pork with a potato masher or two forks. Stir in the lime juice just before serving. Serve with tortillas and Spanish rice.
Makes about 12 servings.
Prep time, 15 minutes. Cooking time: 2-4 hours.