Sonoran Pulled Pork with Chiltepin Chiles

• 2 tablespoons chiltepin chile powder (page 151)
• 1 teaspoon chipotle chile powder (page 151)
• 2 teaspoons dried Mexican oregano, ground (page 161)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground canela (or 1/4 teaspoon ground cinnamon), page 151
• 1/2 teaspoon ground coriander
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground allspice
• 1 bone-in pork butt (about 5 pounds)
• 3 cups water
• 1 tablespoon liquid smoke
• 20 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Baja Cabbage Slaw (page 145), avocado slices, shredded radish

1. In a bowl, combine the chiltepin and chipotle chile powders, oregano, cumin, canela, coriander, salt, black pepper, and allspice.
2. Rub the dry seasoning mixture on the pork, cover, and marinate overnight in the refrigerator.
3. Preheat the oven to 300F.
4. Place the pork in a roasting pan.
5. Mix the water and liquid smoke and add to the pan around the meat.
6. Cover with aluminum foil and bake 3 hours.
7. Remove the foil and bake until the pork is so tender it cuts with a fork, about 2 1/2 hours more.
8. Remove from the oven and set aside to cool.
9. When the pork has cooled, shred the meat with your hands.
10. Serve immediately.
11. To serve, lay the tortillas side by side, open face and overlapping on a platter.
12. Divide the slaw and filling equally between the tortillas and top with garnish and salsa.
13. Grab, fold, and eat right away.
14. Or build your own taco: lay a tortilla, open face, in one hand.
15. Spoon on some slaw and filling, top with garnish and salsa, fold, and eat right away.

chiltepin chile, chile powder, oregano, ground cumin, ground canela, ground coriander, kosher salt, freshly ground black pepper, ground allspice, pork, water, liquid smoke, corn tortillas, cabbage

Taken from www.epicurious.com/recipes/food/views/sonoran-pulled-pork-with-chiltepin-chiles-394000 (may not work)