Cuban Pulled Pork Tortilla Pie With Snappy Mango Salsa

• 1 (2-pound) pork shoulder roast
• 1/2 cup orange juice
• 1/4 cup fresh lime juice (about 4 limes)
• 2 garlic cloves, minced
• 1 tablespoon lemon pepper
• 1 tablespoon chipotle peppers in adobo sauce, minced
• 1 1/2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• No-Stick Cooking Spray
• 1 (15-ounce) can black beans
• 4 cups coarsely crushed tortilla chips
• 2 cups (8 ounces) shredded monterey jack cheese with peppers
• 1 cup light sour cream

1. Rinse pork roast. Combine orange juice, lime juice, and next 6 ingredients in a large zip-top plastic freezer bag; add pork roast, and seal. Chill at least 3 hours, turning occasionally.
2. Coat an ovenproof Dutch oven with cooking spray. Place pork in Dutch oven, and pour marinade over pork.
3. Bake, covered, at 300u0b0 for 4 hours or until meat shreds easily with 2 forks. Remove pork from oven, and cool slightly. Shred pork, and keep warm.
4. Cook beans in a small saucepan over medium heat until thoroughly heated; drain.
5. Place 1 cup crushed tortilla chips on each serving plate. Layer each with 3/4 cup shredded pork, 1/4 cup black beans, 1/2 cup shredded cheese, 1/2 cup Snappy Mango Salsa, and 1/4 cup sour cream. Serve with remaining salsa.

pork shoulder roast, orange juice, lime juice, garlic, lemon pepper, peppers, oregano, salt, ground cumin, nostick cooking spray, black beans, tortilla chips, peppers, light sour cream

Taken from www.myrecipes.com/recipe/cuban-pulled-pork-tortilla-pie-with-snappy-mango-salsa (may not work)