Yield: Serves 6 on tacos, 4 as a main


Roast Pork:

3-4 pounds pork butt roast (bone-in preferred), trimmed of extra fat
2 teaspoons kosher salt
1 teaspoon ground ancho chile
2 medium onions, diced

Citrus Sauce:

3 oranges, juiced
3 limes, juiced
3 lemons, juiced
Zest from 1 orange
Zest from 1 lime
Zest from 1 lemon
6 garlic cloves
2 bunches cilantro
1/4 cup canola oil
1-2 jalapeno(s)
1 1/2 teaspoon kosher salt
1 teaspoon dried Mexican oregano
1 teaspoon ground ancho chile
1 teaspoon honey
1/2 teaspoon ground black pepper
1/2 teaspoon cumin
1/8 teaspoon cayenne


For the Roast Pork: Preheat oven to 450.
Mix salt and ancho in a small bowl and sprinkle over the pork. Rub the salt and ancho onto all sides of the meat.
Spread diced onions across the bottom of a medium roasting pan or casserole. Place the meat on top of the onions, fattest side up, and slide the roasting dish into the oven, uncovered.
Roast for 1 hour, or until the meat is well browned.
Reduce heat to 350, cover, and bake for an additional 4 hours. The meat should be extraordinarily tender and easily fall apart with a fork.
Shred the meat with a fork, and discard any bone, excess fat or connective tissue.
For the Citrus Sauce: Place in a food processor or blender the citrus juices and zests, garlic, cilantro, oil, jalapenos, salt, Mexican oregano, ancho, honey, pepper, cumin, and cayenne. Blend the sauce until well combined.
Dump the citrus sauce over the shredded pork, and mix thoroughly. Garnish with fresh citrus and jalapeno slices. Serve immediately or keeps well in the fridge for up to a week.