Chipotle-Roasted Pork with Homemade Tortillas

• One 3-4 lbs. Pork Shoulder or fresh ham (for larger roasts, multiply the ingredients accordingly)
• 3 chipotle peppers, chopped and 1 TBSP of the sauce from the can
• 2 fresh lemons or limes
• 2 fresh oranges
• 1 clove (or 2 TSPS) of minced garlic
• 3 TBSP olive oil
• 3 tsp. cumin
• salt and pepper

Coat the roast with olive oil and set in a large bowl or pan. Sprinkle the roast with salt and pepper.

Squeeze the juice and pulp of the citrus into a bowl. Add garlic, cumin and chipotle, mix well. Pour the citrus/pepper sauce over the roast, covering it well. Cover with plastic wrap and refrigerate for about an hour. Halfway through this marinating time, turn the roast within the sauce. (Note: longer marinating time will intensify the flavor).

Remove the roast from the bowl and put it onto a shallow pan.  If baking, cover the meat.  Bake or grill for about 40-50 minutes per pound at 225 degrees, or until the meat’s internal temperature reaches 160. If you want the meat to “fall off the bone”, use a cooler temperature (200 degrees) and cook for about 60 minutes per pound, or use a crock pot. When done, remove from heat and let rest 15 minutes before carving. Serve with homemade tortillas (see recipe below), rice, black beans and a fresh salad of tomato, avacado, cucumber and cilantro. This pork in a fresh tortilla is absolutely AMAZING!

Homemade tortillas

• 4-6 TBSP Lard (or vegetable shortening if you must)
• 3 cups Unbleached flour
• 2 TSPS baking powder
• 1 TSPS salt
• about 1 cup warm Water

Preheat a cast iron skillet over medium heat.

Mix dry ingredients in a bowl. Add lard/shortening, use a pastry fork or 2 knives to cut in the shortening. Add warm water, a little at a time, until the dough is soft but not sticky. Knead the dough with your hands for a few minutes.

Break off small (1-2″ diameter) balls of dough and let them rest for about 10 minutes (longer is okay too). One at a time, dust each dough ball and roll it out thinly with a rolling pin. Lay the tortilla on the hot skillet; it takes only a few seconds to cook � nice golden-brown speckles will appear. Flip to the other side and finish cooking. Place tortilla on a towel to keep it warm until you have cooked enough to serve.