Happy Cinco de Mayo!

Happy Cinco de Mayo! & Happy Birthday Dori! My children and I have been talking for the last few days about what we want to eat tonight for dinner. I have a pork shoulder roast slowly cooking in a 275 degree oven with about a cup of orange juice, ½ of a white onion roughly chopped, ½ teaspoon oregano, ¼ teaspoon cumin, one ancho chili in adobe sauce. I am using my smallest French oven. I have found that when I slow roast meat, it is more tender when everything fits tightly in the pot. The meat will roast for about 3 hours till it falls off the bone. Using the orange juice and chili together gives the pork a wonderful flavor, slightly sweet with a small hint of spice. My daughters do not care for spicy meat, however, my son and I like to try to burn our tongues out with spice. Therefore, just a little spice is a happy medium. Once the meat is done, I let it sit in the oven while the oven cools and we prepare the feast. We will have, diced tomatoes, avocado, and finely sliced lettuce, salsa (green and red) sour cream, beans, rice and hot peppers. The kids and I will have the choice of building a burrito or a tostada. They will have a mango smoothie, I will have a margarita!