East L.A. Pork Tacos

Name: East L.A. Pork Tacos
Cuisine: American
Ingredients: 2 cups freshly squeezed orange juice; ⅔ cup tequila; Juice of 2 limes; Juice of 1 lemon; 1 tablespoon extra-virgin olive oil; 3 garlic cloves, minced; 2 teaspoons dried oregano, preferably Mexican oregano; 2 teaspoons dried oregano, preferably Mexican oregano; 1 teaspoon achiote paste; 1 teaspoon cumin; Several dashes of Melinda’s Original Habanero XXXtra Hot Pepper Sauce or other fiery habanero hot sauce; Several dashes of Melinda’s Original Habanero XXXtra Hot Pepper Sauce or other fiery habanero hot sauce; Six 12-ounce to 14-ounce shoulder pork chops; Warm corn tortillas; Chopped onion and fresh cilantro, and lime and orange wedges, for garnish; Chopped onion and fresh cilantro, and lime and orange wedges, for garnish; Chopped onion and fresh cilantro, and lime and orange wedges, for garnish; Chopped onion and fresh cilantro, and lime and orange wedges, for garnish; Sauce Olé or additional habanero hot sauce; Sauce Olé or additional habanero hot sauce

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Shoulder chops start out a little tougher and fattier than their center-cut cousins, but many pork fans prefer their richer flavor and cheaper cost. Cooked in this style, they’ll be plenty tender and taste great, too. Many well-stocked supermarkets carry achiote, as do Mexican, Latin American, and East Indian markets.

Ingredients

Borracho Marinade and Optional Mop

2 cups freshly squeezed orange juice
⅔ cup tequila
Juice of

Americas
United States
Sandwich
Gluten-free

Method

The night before you plan to barbecue, combine the marinade ingredients in a blender or food processor. Pour the marinade over the pork in a plastic bag. Refrigerate the chops overnight.
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Drain the pork, reserving all of the marinade if you plan to baste the meat during cook