Ingredients
Scale
- 1½ pounds pork shoulder, cooked, shredded
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Olive oil
- 1 medium white onion, diced
- 1 garlic clove, diced
- 3 sweet potatoes, cleaned and cubed
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 4–6 (6-inch) La Banderita Corn Tortillas, warmed according to directions
Instructions
- Preheat oven to 275°F.
- Evenly season pork with salt and pepper.
- In oven-safe pot, heat oil and sear pork on all sides until completely browned, 2-3 minutes per side. Remove and set aside.
- Add diced onion and garlic, gently sauté until translucent. Add more oil if needed.
- Place pork back in oven-safe pot and cook for approximately 4 hours.
- While pork is cooking, on a greased sheet pan, place cubed sweet potatoes, drizzle with olive oil, and sprinkle evenly with cinnamon, salt, and cayenne pepper. Toss to make sure all sides are coated well. Place in oven with pork when about 45 minutes remain, or until tender.
- Remove pork when the internal temperature is 160°F; allow to “rest” for at least 15 minutes. Shred and keep warm until ready to serve.
- When potatoes are done, add the pork to tortilla and layer with sweet potatoes. Repeat with remaining tacos. Serve immediately.