Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 1   Average: 5/5]



From living on the West Coast for years I really got seriously spoiled with all of the great Mexican food.  My kids discovered an old food truck that was parked in some gas station parking lot that served up the best Mexican food ever.  Every day at lunch the food truck was always mobbed with Hispanic construction workers for a cheap and delicious meal.  I have fond memories of that food truck.



2 Pounds Cubed Pork Shoulder

1 Minced Garlic Clove

1/2 Orange

1/2 Lime

3 Thyme Sprigs

2 Bay Leaves

1 Teaspoon Kosher Salt

1 Cup Milk

1 Cup Water

1 Sliced Onion

Salsa For Garnish

Corn Tortillas


In a medium size pot add the pork shoulder, garlic, juice of 1/2 of an orange, juice of 1/2 of a lime, thyme, bay leaves, salt, milk and water.  Cook over a medium heat for 90 minutes until the liquid evaporates and the pork is browned. Throw away the thyme and bay leaves. Remove the pork and set aside covered to stay warm.  Now add the sliced onions to the pot and cook for 2 minutes.  Remove the onions from the pot.  Serve the pork and the onions in corn tortillas garnished with salsa.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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