4 lbs pork butt or shoulder (bone in and fat cap on)1 C fresh squeezed orange juice (about 3 oranges)2/3 C fresh squeezed lime juice (about 6 limes)1 head garlic (peeled)½ ea small sweet onion1 tsp fresh oregano (dried works as well)½ tsp red wine vinegar½ tsp canola oil1 ea small head of red cabbage (shredded)1 Tblspn sugarCorn or flour tortillasSour creamKosher salt and coarse black pepper
Cut many slits in the pork, and stuff with the aromatics. Season the outside liberally with kosher salt, coarse black pepper and a touch more oregano. In a sealable container, combine the pork butt with the orange juice, lime juice, red wine vinegar and canola oil. Let marinate at least 6 hours up to overnight (which adds incredible flavor)After marinating, place pork and marinade in a pan, cover with film and foil. Place in a 300 degree preheated oven for 3 to 4 hours. Turn the pork over halfway through the cooking process. You will know it is ready when the meat starts falling off the bone. You can also test it by giving it a fork test to see if the meat is easy to shred.An hour before serving, shred the red cabbage and add vinegar, salt and sugar. Mix well and set aside.When the pork is done, use two forks to shred and pull apart the meat. You can also drizzle over more of the cooked marinade. Warm tortillas on a flat grill or in a pan, place the shredded pork in the middle of the tortilla, dollop some sour cream, top with quick pickled cabbage, and garnish with cilantro. You cadd some red pepper flakes to the cooked marinade for a spicy taco sauce. Enjoy!