“Damn! Sure is hot here! But I sure feel better now that I can say good-bye to this sailor suit.”
—Barret Wallace, FFVII
- 4 pounds pork shoulder, cut into 4 pieces
- 2 tablespoons salt
- 2 tablespoons freshly-ground black pepper
- 2 tablespoons ground cumin
- 2 tablespoons dried Mexican oregano
- 2 heads of garlic
- 1 tablespoon olive oil
- 32 corn tortillas
- 1 red cabbage, thinly sliced
- 4 ripe avocados, peeled and sliced
- 4 thinly sliced red radishes
- 8 limes, cut into wedges
- Flaky sea salt
Place the pork in a casserole dish. Combine the salt, pepper, cumin, and oregano and sprinkle all over the pork. Marinate in the refrigerator, covered, for at least 2 hours or overnight.
Preheat the oven to 350 degrees. Cover the dish tightly with aluminum foil and bake for about 90 minutes.
Peel most of the papery outer skin from a whole head of garlic, leaving the bulb intact. Trim a half-inch off the top to expose the cloves inside. Repeat with the second bulb. Tuck the bulbs between the pork pieces, cut sides facing up, and drizzle with olive oil.
Reduce heat to 300 degrees. Bake, uncovered, for 30 minutes. Turn the pork pieces and bake for 30 more minutes, until internal temperature reaches about 200 degrees.
Remove the casserole dish from the oven and allow the pork to cool. When it’s cool enough to handle, shred the meat, removing bits of fat. Warm the tortillas over the stove.
Serve tacos with cabbage, avocado, and radishes. Squeeze a lime wedge and some soft garlic on top before eating and sprinkle with sea salt. Makes 32 tacos, enough to serve 8–10 people.