Pork Adovada Tacos

This food network recipe got pretty close to replicating that yummy stuff we miss from Mi Madres Tacos in Austin.

Ingredients

• 3 pounds pork shoulder loin, cut into 1/4-inch pieces
• 1 teaspoon freshly ground black pepper
• 2 tablespoons ground cumin
• 2 tablespoons California chile powder
• 2 tablespoons New Mexico chile powder
• 1 tablespoon cayenne pepper
• 1 teaspoon garlic powder
• 5 whole cloves
• 2 bay leaves
• 2 cups soybean oil
• 8 to 12 white soft corn tortillas
• Diced white onion, for serving
• Chopped cilantro leaves, for serving
• Limes, for serving

Directions

1. Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator.
2. Preheat oven to 350 degrees F (175 C).
3. Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.
4. When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!