3lb.boneless pork roast or chopscut into large 3-4 inch pieces
4teaspoonsancho chile powderor regular chili powder
1teaspoonfreshly cracked black pepper
1-2Tablespoonextra virgin olive oilor enough to cover the bottom of pan
1/2cupfreshly squeezed orange juice
1package corn tortillas
2avocadospeeled and sliced
2limescut into wedges for garnish
1/2cupsour creamoptional garnish
Preheat oven to 350°F.
Combine salt and rest of spices in a small bowl. Spread spice mixture onto a plate. Evenly coat the pork pieces on all sides with the dry rub.
Heat oil in a dutch oven or heavy-bottomed pot over medium-high heat. Add in the seasoned pork pieces, and sear all sides until browned (about 1 minute per side). Remove pork from the dutch oven.
Pour in the chicken stock and scrape the bottom of the dutch oven to deglaze and release the browned bits of pork. Add in the orange juice, and bring mixture to a boil.
Add in the seared pork. Cover dutch oven and place in oven for 1/2 hour.
Remove lid, turn pork pieces over, and return to oven–uncovered–for about 1 1/2 hours, or until the pork is fork-tender, turning the pork pieces 1-2 times during the cooking process.
Shred pork right into the sauce using two forks. Toss the pulled pork with the reduced sauce. There will be less sauce than there is for BBQ pulled pork (or my Spicy Pulled Chicken), so don’t expect a super saucy end result.Serve with garnishings.