From the Grill by the ATCO Blue Flame Kitchen
| 1/2 c | fresh lemon juice |
| 1/2 c | orange juice |
| 1/2 c | pure white vinegar |
| 6 cloves | garlic, chopped |
| 1 | jalapeno pepper, halved, seeded and chopped |
| 1 t | ground allspice |
| 1 t | freshly ground pepper |
| 1/4 t | ground cloves |
| 2 lb | (1 kg) boneless pork shoulder roast, cut into 2-inch cubes |
| 1/4 t | salt |
| 2 T | canola oil |
| 3 c | chicken broth |
| 8 | flour tortillas (8 inch) |
| shredded Monterey Jack cheese |
Preheat oven to 325°F.
Place lemon juice, orange juice, vinegar, garlic, jalapeno, allspice, pepper and cloves in a blender; blend until combined. Set lemon juice mixture aside. Sprinkle pork with salt.
Heat oil in a non-reactive ovenproof Dutch oven over medium-high heat. Add pork and brown on all sides. Add lemon juice mixture and broth; stir to combine. Bring to a boil. Remove from heat.
Bake, covered, for 2 hours or until pork is fork tender.
Transfer pork to a cutting board, reserving broth mixture. When cool enough to handle, use two forks to shred pork.
Transfer pork to a serving dish and cover with foil; set aside.
To prepare sauce, pour broth mixture into a small non-reactive saucepan. Bring to a boil over medium heat.
Reduce heat and simmer, stirring frequently, until liquid is reduced by half, about 10 minutes.
Place shredded pork over one side of each tortilla, dividing equally. Top pork with sauce, cheese, guacamole with cilantro* and the pico de gallo*
Fold tortillas in half. Makes 8.
* Find the recipes for guacamole with cilantro and patio pico de gallo in From the Grill.