Carne Adovada Tacos

I love this recipe...I love tacos, really.  Pork is one of my favorite things to make because it takes a little bit of time and it's super yummy.  At my house, we do what's called "Taco Tuesdays" where we get in our pajamas and eat tacos in front of a movie.  I cannot take credit for this idea.  I took it off a reality show some time back, but it's fun and the kids like it.  Now, normally we just make simple beef tacos, but since we eat them every week, sometimes I get bored.  This is a great recipe to kind of mix things up a little.  (If I get really bored, I make enchiladas.)  Add some rice and beans to this and you have a great dinner!  It is worth your time to at least look for the specified chili powders, but if you can't find them, use regular chili powder as a substitute.  (I just found them at the local grocery store.)

• 3 lbs pork shoulder, cut into 1 in pieces
• 1 tsp ground black pepper
• 2 tsp ground cumin
• 2 Tbsp California chili powder
• 2 Tbsp New Mexico chili powder
• 1 Tbsp cayenne pepper
• 1 tsp garlic powder
• 5 whole cloves
• 2 bay leaves
• 2 c olive oil
• 8 to 12 white corn tortillas, heated through
• diced white onion
• chopped cilantro leaves
• limes

1.  Place the meat into a 11 by 12 in baking dish.  Toss this with the dry ingredients and the oil.  Marinate overnight, or for at least 6 hours, covered in the fridge.  

2.  Preheat oven to 350 degrees.  Take the baking dish from the fridge and place it on the counter for 20 minutes.  Bake this, covered with foil, in the oven for 45 to 60 minutes.  Remove and allow to cool for 10 minutes.  Take out the bay leaves and cloves.  Chop meat into small pieces.

3.  Serve on 2 warm tortillas, sprinkled with the white onion, cilantro, and a squeeze of lime.  ENJOY!!