Authentic Pork Tacos

• 20 lbs pork butt
• 2 -3 anaheim chilies
• 2 -3 serrano chilies
• 1 whole yellow onion
• 1 tablespoon Mexican oregano
• 6 tablespoons ground cumin (adjust to taste)
• 2 -3 tablespoons Hungarian paprika (adjust to taste)
• 3 -4 garlic cloves
• water (enough to cover pork butt in stock pot)
• 1 (105 ounce) can diced tomatoes
• 2 -3 cups orange juice
• 1 lime, juice of
• 1 tablespoon thyme
• salt (to taste)
• 1 -3 liter chicken stock (or more adjust to taste)
• 2 guajillo chilies (optional)

1. Get a large stock pot.
2. Trim most of the big pieces of fat from the pork butt and add to stock pot.
3. add chicken broth and water to cover.
4. add all spices listed above.
5. chop and de-seed all peppers, use gloves while doing so and add to pot.
6. add can of tomatoes.
7. add orange juice.
8. add salt (adjust later).
9. cook for 6 hours or until pork is tender enough to shred.
10. Shred pork and assemble tacos with corn tortilla wraps and Mexican farmers cheese and fresh Pico salsa.
11. Disclaimer ( You may need to experiment with measurements since I usually eyeball all of this and taste as I go).

pork butt, chilies, serrano chilies, yellow onion, oregano, ground cumin, paprika, garlic, water, tomatoes, orange juice, lime, thyme, salt, chicken, guajillo chilies

Taken from www.food.com/recipe/authentic-pork-tacos-529235 (may not work)