Pork Carnitas
INGREDIENTS
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2 tablespoons vegetable oil
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One 3-pound boneless pork shoulder, cut into 1 1/2-inch cubes
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Kosher salt and freshly ground black pepper
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2 medium yellow onions, halved and sliced
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2 poblano peppers, seeded and ribs removed, sliced
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1 tablespoon dried oregano
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2 teaspoons ground cumin
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2 teaspoons ancho chile powder
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3 cloves garlic, minced
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One 12-ounce can lemon-lime soda
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1 large orange, zested and juiced
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Warm corn or flour tortillas
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Store-bought peach salsa
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Easy Queso, recipe follows
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Fresh cilantro leaves
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1 pound queso blanco-style processed cheese, cut into 1/2-inch cubes
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One 10-ounce can hot diced tomatoes and chiles
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One 8-ounce jar diced pimientos, not drained
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