Pork roast that’s been sprinkled with a chile-lime seasoning, slow roasted, shredded and then tossed in a spicy orange tomato sauce. So flavorful, all it needed was a dollop of sour cream and a slice of avocado.
With temperatures over a hundred degrees for days on end, I just couldn’t bring myself to stand over a hot grill on the blistering back deck, so chose to stay cooped up in the air conditioned kitchen with blinds pulled to keep out any sliver of sunshine, ceiling fans at warp speed and a pork shoulder roast in the oven.
My friend Cauleen has been raving about a spice she bought over at Savory Spice Shop, Peruvian Chile Lime seasoning. She’s been stirring it into ground beef dishes, rubbing it on chicken and what not, so naturally I had to give it a try. And sprinkling it over a pork shoulder roast sounded just right.
I’m a recipe follower, so when I actually come up with an original recipe, and one that’s this edible, I’m pretty darn tickled. I wanted to use up ingredients on hand rather than run to the store in the searing heat. I had a can of tomato sauce, an orange that needed to be used, banana leaves in the freezer and some lingering Vidalia onions in the basement. Newly purchased corn tortillas from the weekend farmer’s market, and sour cream, avocados and limes are always found in our kitchen. We were in business.
The banana leaves were just a bonus. Snugly wrapped around the roast before putting the lid on steams everything together wonderfully. If you don’t have them, just roast the pork as you normally would. And no Savory Spice Peruvian Lime Seasoning? Just use your favorite chile seasoning and blend in the zest of one lime.
The savory pork was delicious infused with the zest of one orange and a few drops of orange oil. And spicy with red pepper flakes and chile seasoning, we loved it. And earthy red in color next to the bright green avocado and white cream, it was easy on the eyes. Let’s take a look:
- 1 3-4 pound pork shoulder roast
- 3 T. vegetable oil
- 2 – 3 tablespoons Peruvian Chile Lime Seasoning
- 1 large onion, sliced into rings
- ¼ C. water.
- 1 can tomato sauce
- ½ t. red pepper flakes
- zest of one orange
- ⅛ t. orange infuse oil
- Banana leaves (optional)
- If using banana leaves place them in a Dutch oven or crockpot which has been lightly sprayed with Pam.
- In a skillet heat oil until hot and brown pork roast on each side. Place pork roast on banana leaves and sprinkle the top with the Peruvian Lime Seasoning. Top with onion slices. Wrap leaves around pork. Pour water over the leaves. Cook pork roast in 350 degree oven for 3 hours, or 8 hours on low in crockpot.
- When cooked, remove roast and let cool enough to shred meat with forks.
- In the meantime, heat the tomato sauce, orange, orange zest and red pepper flakes in a skillet. Add the cooked pork and coat well.
- Heat corn tortillas. Spoon some of the meat mixture on the tortillas. Simply place a dollop of sour cream on each taco and a slice of avocado. A squeeze of fresh lime is always welcome.
Orange Spiced Pork Tacos…It’s What’s for Dinner.
These really sound delicious. I love the addition of orange zest and oil you’ve made to the recipe. I’ve never tried the chile lime seasoning you have used here. It sounds great and I’ll have to get some and give it a try. I hope you have a wonderful day. Blessings…Mary
It’s really flavorful Mary.
My kind of meal – these look delicious. Wish I could find banana leaves around here.
I buy them at the Oriental market. A package lasts a long time int he freezer.
You make tacos just the way I like them, Lea Ann. I’ve been craving Mexican food lately and could eat it every day of the week. Love the addition of orange.
I wish I would have had time to make your rice to go with this meal Cathy. Next time.
Looks so good! In fact, your tacos look perfect, mine are always a mess when I roll them! I think I just fill them too full
And these are even those little 4 inch corn shells. So, there’s just enough room for a chunk of pork and a sliver of avocado. You can really taste the flavors not putting too much in.
We actually have close to 90 degrees in Oregon today…unusual for us. I love the chile-lime seasoning too. I also use a chile-lime seasoning and it make pork taste so good…love the orange zest too, does the flavor come through? I will see you in August at IFBC.
Cathy, the orange flavor definitely came through. With the tomato sauce and the chile seasoning, it seemed to shine without overwhelming. It was delicious. YAY..YAY..YAY. I’m so looking forward to Portland. Look so forward to meeting you.
Looks delicious!! I saw a chili-lime seasoning at Williams Sonoma this weekend. I’ll have to get some now.
Really??? I’ll have to check out Williams/Sonoma. I forget about all their specialty foods and seasonings.
That sounds flat-out delicious! I have more than one chile lime seasoning in my spice cabinet and orange oil. I would never have thought of combining the two. You have such great ideas!
If the nights didn’t get so chilly, we’d have to check into a hotel. As it is, we have a system to keep it cool and comfortable for most of the day and all cooking is done outside on the grill and side burner. Luckily the heat only lasts a few weeks!
We are experiencing 90′s also – and we don’t have a/c!
Oh yes, If I didn’t have AC I’d most certainly be cooking out doors. At least we live in a place where it cools down at night. Remember in Kansas, we’d always go swimming at night to beat the heat?
Mmmm, these look wonderful. Those tortillas look great. Now I’m taco hungry and just when I was wondering what to cook for supper tonight.
I’m always taco hungry.
Simple and flavorful.. what’s not to love here???
Yes!
Fabulous for our heat wave too. Avocados always bring a taste of coolness to everything. I would love to taste the orange oil. I don’t think I’ve ever seen it, but you can count on that I’m on the look-out now.
Stay cool if you can,
Sam
Vickie sent it to me last Winter. From Boyjian on line store. Now I can’t live without it.
Looks like you created a dandy with your laying-around-stuff. I have a hardy banana that’s full of leaves and need to see if I can cook with them.
You’re growing a banana tree?
I have a favorite chili lime seasoning too and what a great way to use it! Delicious tacos!
We loved these tacos Susan. After dinner my husband asked if could recreate them. They were that good.
chanced upon your blog while searching for new taco ideas! this sounds so good! unfortuantely, not that easy finding banana leaves here in the uk, but when I go home to singapore in a couple of months time, I will be trying this for sure! I have a banana tree growing right in my garden!
So glad you stopped by and thanks for the comment. I can only dream of banana leaves in my garden.
Really unusual, Lea Ann. I’d love that orange oil in there. Wonder if I can find it around here?
Tacos are the answer in the summer…everyone loves them.
You can order it on-line from any specialty olive oil company. But the kind used for this is pure orange oil from Boyjian.
Had to post those on my FB page, just too great of a recipe. If it is that good indoors, I know it would work on the grill/smoker. (Don’t worry, not bustin’ your chops
)
Thanks so much Chris, I appreciate the attention. I think this would be fabulous on the smoker/grill… I’ll leave that up to you and that canopied green egg.