Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 325 deg fahrenheit.
In a cast iron pot or roasting pan with lid, pour olive oil and heat to med hi on stove. Rub entire roast with the salt and pepper mixture. Place roast in pan, cut onion in half. Place it in pot with garlic, and fresh oregano, while browning entire roast. As soon as roast is browned nicely all over remove from stove top and pour 2 oz of tequila, juice from 2 limes and crushed ancho chiles. Cover pan and set in oven to cook for up to 3 hours or when meat separates with fork easily. Remove from oven and let cool in pan for another 30 to 40 minutes. After meat is warm enough to handle, remove all ingredients from pan except the juice left on bottom. Begin to shred meat in pan and mix with left over juices from roasting. Lastly, pour the remaining 2 oz of tequila and the lime juice from last lime over shredded meat in pan and mix well. Serve on top of fresh warm corn tortillas with chopped jalapeno and mango pieces. Garnished with cilantro sprig.
