East L.A. Pork Tacos Recipe

Name: East L.A. Pork Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups orange juice; 2/3 cup tequila; Juice of 2 limes; Juice of 1 lemon; 1/2 medium onion, minced; 1 tablespoon olive oil; 3 garlic cloves, minced; 2 teaspoons dried oregano, preferably Mexican; 1 teaspoon achiote paste; 1 teaspoon cumin; Several dashes of Melindas Original Habanero Hot Sauce or other fiery habanero hot sauce; 6 shoulder pork chops, 12 to 14 ounces each; Warm corn tortillas; Chopped onion; Chopped cilantro; Lime and orange wedges, for garnish; Sauce Ole or additional habanero hot sauce

Servings: persons

2 cups orange juice
2/3 cup tequila
Juice of 2 limes
Juice of 1 lemon
1/2 medium onion, minced
1 tablespoon olive oil
3 garlic cloves, minced
2 teaspoons dried oregano, preferably Mexican
1 teaspoon achiote paste
1 teaspoon cumin
Several dashes of Melindas Original Habanero Hot Sauce or other fiery habanero hot sauce
6 shoulder pork chops, 12 to 14 ounces each
Warm corn tortillas
Chopped onion
Chopped cilantro
Lime and orange wedges, for garnish
Sauce Ole or additional habanero hot sauce

1
The night before you plan to barbecue, combine the marinade ingredients in a blender or food processor.
2
Pour the marinade over the pork in a plastic bag.
3
Refrigerate the chops overnight.
4
Prepare the smoker for barbecuing, bringing the temperature to 200F to 220F.
5
Drain the pork, reserving all of the marinade if you plan to baste the meat during cooking.
6
Let the chops sit at room temperature for 30 minutes.
7
To make the optional mop (see Notes, To Mop or Not), bring the marinade to a boil over high heat and boil for several minutes.
8
Keep warm over low heat.
9
Transfer the chops to the smoker.
10
Cook for 2 1/2 to 2 3/4 hours, basting at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker.
11
When done (see Notes), the pork will pull easily away from the fat and bone.
12
Allow the chops to sit at room temperature for 10 to 15 minutes and pull the pork into shreds.
13
Arrange the pork on a platter with the warm tortillas and garnishes.
14
Serve with Sauce Ole or additional habanero hot sauce.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups orange juice, 2/3 cup tequila, Juice of 2 limes, Juice of 1 lemon, and more.

Yes, East L.A. Pork Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

East L.A. Pork Tacos

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