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1 (3-pound) boneless pork shoulder (Boston butt), trimmed
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10 garlic cloves, sliced
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2 teaspoons ground cumin
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1 teaspoon dried oregano
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3/4 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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3/4 cup orange juice
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2 tablespoons fresh lime juice
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2 chipotle chiles canned in adobo sauce, drained and chopped
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20 (6-inch) flour or corn tortillas, warmed
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2/3 cup chopped onion
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2/3 cup bottled salsa
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2/3 cup chopped fresh cilantro
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10 lime wedges
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