RUM PUNCH - Red Stripe

Ingredients

• 2 lb boneless pork butt or shoulder, cut into 1-inch pieces
• 3 tsp ground cumin
• 2 tsp smoked paprika
• 2 1/2 tsp salt
• 1 tsp chili powder
• 1 tsp ground oregano
• 1 tsp black pepper
• 1/2 cup vegetable oil, divided
• 1 large orange, sliced into rounds
• 2 cups Tecate® Original
• 12 soft flour tortillas (6 inches), warmed
• 1/4 cup crumbled Cotija cheese
• 3/4 cup store-bought pico de gallo
• 4 medium avocados, peeled, halved, pits removed and sliced
• 1 cup fresh cilantro leaves
• Lime wedges
• Preheat oven to 375°F.
• In small bowl, whisk together cumin, paprika, salt, chili powder, oregano and pepper. Season pork butt with seasoning mix.
• In Dutch oven set over medium-high heat, add 1/4 cup oil. Add pork to Dutch oven and cook for 3 to 5 minutes per side or until pork is evenly seared and golden brown.
• Squeeze excess juice from orange slices and discard. Shred pork with two forks and toss with remaining cooking liquid until well coated.
• Divide shredded pork mixture evenly among warmed tortillas. Top evenly with Cotija cheese, pico de gallo, avocado and cilantro. Serve with lime wedges and additional chilled Tecate® Original.