This dish starts with leftover smoked pork butt. If you don't have any on hand, call your favorite barbecue joint and ask for a pound of it, unsauced. The oranges (cut sides down), serrano peppers, onion and garlic can be charred in a stove top grill pan.
Make Ahead: The salsa can be refrigerated in an airtight container for up to 5 days. If you make it in advance, add the cilantro just before serving.
Servings: 4 - 6
- 1 pound smoked/roasted pork butt (shoulder; see headnote), shredded
- 1 tablespoon fresh zest and all the juice from 2 medium navel or blood oranges
- Fresh juice from 1 lime
- 8 to 12 corn or flour tortillas (6-inch)
- Flesh from 2 medium, grilled/charred navel or blood oranges, chopped (see headnote)
- 2 serrano chili peppers, preferably smoked/charred (see headnote)
- 2 tablespoons diced grilled/charred sweet onion (see headnote)
- 2 cloves grilled/charred garlic, minced
- 1/4 cup finely chopped cilantro leaves (see headnote)
- 1 teaspoon extra-virgin olive oil
- Sea or kosher salt
- A few grinds of black pepper
- 1/2 cup shredded red cabbage (optional)
Preheat the oven to 375 degrees.
Combine the shredded pork with the orange zest, orange juice and lime juice in a baking dish until evenly coated. Cover tightly with aluminum foil and roast for 20 to 25 minutes. During the last 10 minutes of oven time, wrap the stack of tortillas in foil and place in the oven to warm.
Meanwhile, make the salsa: Combine the chopped oranges, serrano peppers, onion, garlic, cilantro and oil in a medium bowl. Season with salt and pepper to taste, tossing gently to incorporate.
Uncover the meat and stir to make sure the pork is evenly moistened. Divide among the tortillas; top with the shredded red cabbage, if using, and serve with the salsa.
From Smoke Signals columnist Jim Shahin.
Tested by Bonnie S. Benwick.
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