The Sonoran landscape is riddled with mesquite trees, wild chile bushes, and barbecue pits. Not surprisingly, the Sonoran people are known for their fiery barbecued meats. Children and grownups alike gather wild chiltepin chiles from the bosque—the forested banks of rivers and streams—and sell them in the markets or next to the serious speed bumps in the road where you must slow down or lose your transmission. This recipe is typical of ranch-style cooking in northern Mexico except that a modern indoor oven replaces the traditional wood-fired barbecue pit. This recipe makes enough for a crowd. To halve, use two and a half pounds bone-out pork butt or four pounds country-style pork ribs, and halve the remaining ingredients, adjusting the cooking time accordingly. Note that the pork must marinate overnight.
Recipe information
Yield
makes 20 tacos
Ingredients
Preparation
Step 1
In a bowl, combine the chiltepin and chipotle chile powders, oregano, cumin, canela, coriander, salt, black pepper, and allspice. Rub the dry seasoning mixture on the pork, cover, and marinate overnight in the refrigerator.
Step 2
Preheat the oven to 300°F. Place the pork in a roasting pan. Mix the water and liquid smoke and add to the pan around the meat. Cover with aluminum foil and bake 3 hours. Remove the foil and bake until the pork is so tender it cuts with a fork, about 2 1/2 hours more.
Step 3
Remove from the oven and set aside to cool. When the pork has cooled, shred the meat with your hands. Serve immediately.
Step 4
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the slaw and filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some slaw and filling, top with garnish and salsa, fold, and eat right away.
