Pork is one of my favorite things to make in the Sun Oven. One roast usually yields enough meat for multiple meals. I keep the seasoning simple so the shredded meat can be used for pasta sauces, bbq sandwiches, or tacos.
Solar Taco Dinner
Ingredients
1 pork shoulder roast, cut into 2 or 3 large pieces, trimmed of excess fat
Kosher salt
Pepper
1 bay leaf
purchased corn tortillas
prepared salsa
prepared guacamole
shredded green cabbage
Preparation
Set Sun Oven out to preheat.
Rub the meat with salt and pepper. Place the pieces in a large pot. Add the bay leaf. Cover and transfer to the Sun Oven. Cook until the meat is fork tender. 2 1/2 to 3 hours. Transfer meat to a cutting board and shred. Put the shredded meat in a pot with a some of the cooking liquid; keep warm. Heat the tortillas according to the instructions on the package. Assemble the tacos with meat, salsa, guacamole, and cabbage or use your favorite toppings.
