INGREDIENTS
1
2 1/2 - 3 - pound boneless pork shoulder roast, trimmed of fat
1 tbsp
ground cumin
1 1/2 tsp
kosher salt
1 tsp
dried Mexican oregano, or oregano crushed
1 tsp
cayenne pepper
1/2 cup
chopped white onion
1
orange, quartered
2 tbsp
vegetable oil
18
6-inch corn or flour tortillas, warmed