Here’s an easy way to feed a crowd. Assemble the additional taco ingredients – tortillas, salsa, shredded cabbage, guacamole, etc. – while the meat is cooking. Then set up an assembly line and let everyone build their own tacos.
Sun Oven Carnitas
(adapted for the Sun Oven from Not Your Mother’s Casseroles by F. Durand)
5- to 6-pound shoulder roast, cut into 4 pieces and trimmed of excess fat
Salt and pepper to taste
2 to 3 tablespoons vegetable oil
1/2 teaspoon red pepper flakes
2 tablespoons ground cumin
2 teaspoons ground all spice
1 teaspoon ground cinnamon
4 sprigs fresh oregano
6 cloves garlic, peeled and cut in half lengthwise
Juice and zest of 1 orange
Juice and zest of 1 lemon
1/2 cup dry white wine
Set Sun Oven out to preheat.
Pat the pork dry and season lightly with salt and pepper. Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. One at a time, brown the pork pieces on all sides, adding oil as needed. Return the browned pork to the pot. Sprinkle with the red pepper, cumin, allspice, and cinnamon. Tuck the oregano sprigs between the meat. Sprinkle with the orange and lemon zests. Pour the juices and wine over the meat. Cover and transfer to the Sun Oven. Cook until very tender, 2 1/2 to 3 hours. Remove the pot from the Sun Oven and let the pork rest, still covered, for 20 minutes. Shred the meat with two forks. Use the meat to make tacos.
Makes 8 to 10 servings.