BY Chef Carlos Vera
2 lbs pork butt
4 cups chicken or beef stock
2 yellow onions
10 garlic cloves
4 gujillo peppers
4 pasilla peppers
2 cinnamon sticks
banana leaves (optional)
To make the adobo, remove seeds from pasilla and guajillo peppers. Toast the peppers in oven at 350 degrees F for 1 minute. Remove peppers from oven and place in a bow, adding 2 cups of orange juice and soak peppers for 10 minutes. Once rehydrated, combine peppers and orange juice with 1 onion (roughly chopped), and 5 garlic cloves in a blender. Blend to smooth consistency and season with a pinch of salt pepper.
Slice the oranges, remaining onions, serranos, and jalapenos, and set aside.
Season the pork with salt and pepper, then rub down the pork with adobo.
Line a roasting pan with large banana leaves (or foil). Add the pork to the roasting pan, then add sliced onions, remaining garlic cloves, oranges, serranos, and jalapeno peppers. Add cinnamon sticks and cloves, and then add the remaining orange juice and stock.
Cover with banana leaves (or foil) and cook in oven at 300 degrees F for 4-5 hoursor until tender
Shred the pork, and serve with warm tortillas.