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1
Pre-heat oven to 350 degrees F
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2
In an oven-proof baking dish add half of the corn chips in a single layer.
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3
Cover with half the pork, half the salsa, and then half the cheese.
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4
Continue layering with remaining ingredients ending with the cheese.
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5
Bake for 10 to 15 minutes or until cheese is melted, bubbling and lightly browned.
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6
Top with sour cream, if desired, and serve hot.
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7
Click here to see how it's done.
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8
Place the onions in the bottom of a 5-quart slow cooker.
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9
Place the pork shoulder, fat and skin side up.
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10
in the slow cooker.
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11
In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade.
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12
Pour mixture over the pork.
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13
Cover and cook on low for 8 hours.
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14
Remove shoulder to a serving platter and let rest for 5 minutes.
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15
Break up some of the meat with a fork and arrange on platter.
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16
Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
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17
Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds.
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18
Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
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19
Set up grill or indoor grill pan over medium heat.
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20
In a small bowl combine canola oil, chili powder, and salt and pepper, to taste.
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21
Brush corn with oil mixture.
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22
Place on hot grill and cook 10 minutes, turning frequently.
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23
Remove to a cutting board and let cool for a few minutes.
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24
When cool enough to handle, cut kernels from the cob.
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25
In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn.
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26
Season with salt and pepper and mix well.
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27
For Corn Chips:
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28
Preheat oven to 400 degrees F.
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29
Cut each tortilla into 8 triangular portions.
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30
Arrange in a single layer on sheet pans.
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31
Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes.
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32
Allow to cool and serve with salsa.
