East L.A. Pork Tacos

• 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.

orange juice, tequila, lemon, onion, olive oil, garlic, oregano, achiote paste, cumin, hot sauce, pork chops, corn tortillas, onion, cilantro, orange wedges, hot sauce

Taken from www.cookstr.com/recipes/east-la-pork-tacos (may not work)