Ingredients
3 teaspoons dried oregano1 teaspoon salt1/2 teaspoon coarsely ground pepper1/2 teaspoon cayenne pepper1 bone-in pork loin roast (about 3 pounds)3 large onions, chopped4 tablespoons canola oil, divided3 garlic cloves, minced1 medium green pepper, chopped1 cup salsa1/2 cup frozen corn, thawed1/2 cup canned black beans, rinsed and drained1 teaspoon paprika1/2 teaspoon crushed red pepper flakes1/4 teaspoon hot pepper sauce1/4 cup minced fresh cilantro8 corn tortillas (6 inches)1 cup shredded Monterey Jack cheese
Preparation
Combine the oregano, salt, pepper and cayenne; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°.
In a large skillet, saute onions in 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the green pepper, salsa, corn, beans, paprika, pepper flakes and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally. Stir in the cilantro; keep warm.
Shred pork with two forks; keep warm. In a large skillet, fry tortillas, one at a time, in remaining oil for 2 minutes on each side or until golden. Drain on paper towels.
Place tortillas on serving plates; top with shredded pork, onion mixture and cheese.
