Pulled Pork Tacos with Jicama and Red Cabbage Slaw

1 6lb pork shoulder, bone-in
2 T olive oil
salt and pepper
2 T Dijon mustard
1 C fresh orange (4 oranges)
Zest of 1 orange
1/2 C fresh lime juice (3 limes)
2 T Honey
8 Cloves garlic, chopped
2 T Paprika
1 t Cinnamon
3 T Oregano

1/2 t Cayenne pepper
2 t Allspice
1/2 t Ancho chile powder
12 Soft corn tacos
cilantro

Rub the pork shoulder with the olive oil and season with salt and pepper and then rub with mustard.
Combine honey, orange juice, orange zest, and lime juice and pour over pork.  Sprinkle garlic over pork.  In another bowl, mix the cayenne, allspice, ancho chile powder, paprika, cinnamon and oregano.
Rub the spice mixture into the pork so that it coats all sides.  Marinate for at least 4 hours or overnight.

Cover pork (and marinade) with foil and roast for 3 1/2 hours at 300, or until the inside has reached 170F.  Remove from oven and let rest for 10 minutes.  Using a pair of forks, shred the meat into bite sized pieces. Pour the liquid from the pan onto the shredded pork.

Assemble the tacos using a tablespoon of the chipotle mayo, a handful of shredded pork, topping with the slaw and cilantro.

Chipotle Mayo Dressing (Makes 1 cup)
Whisk the 1 C of mayonnaise, 2 T pureed chipotles en adobo and juice of 1/2 lime together until smooth.


Jicama and Red Cabbage Slaw
1/2 C Fresh orange juice
1/4 C Lime juice
1 T Honey
1 T Sugar

Dash Cayenne
2 C Red cabbage, grated
1 Large carrot, grated

1/2 Medium Jicama, grated
1/2 Small red onion, grated
Fresh cilantro, chopped
Salt and pepper

Mix the grated jicama, onion, cabbage, carrot, and cilantro.  In a separate bowl mix together the orange juice, lime, honey, cayenne and sugar.  Combine the liquids with the grated vegetables and toss.  Marinate for at least 30 minutes in refrigerator.