3 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon cayenne pepper
1 bone-in pork loin roast (about 3 pounds)
3 large onions, chopped
4 tablespoons canola oil, divided
3 garlic cloves, minced
1 medium green pepper, chopped
1 cup salsa
1/2 cup frozen corn, thawed
1/2 cup canned black beans, rinsed and drained
1 teaspoon paprika
1/2 teaspoon crushed red pepper fl akes
1/4 teaspoon hot pepper sauce
1/4 cup minced fresh cilantro
8 corn tortillas (6 inches)
1 cup shredded Monterey Jack cheese
1.Combine the oregano, salt, pepper and cayenne; rub over roast. Place fat side up on a rackin a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°.
2.In a large skillet, saute onions in 2 tablespoons oil until tender. Add garlic; cook 1 minutelonger. Add the green pepper, salsa, corn, beans, paprika, pepper flakes and hot peppersauce. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.Stir in the cilantro; keep warm.
3.Shred pork with two forks; keep warm. In a large skillet, fry tortillas, one at a time, inremaining oil for 2 minutes on each side or until golden. Drain on paper towels.
4.Place tortillas on serving plates; top with shredded pork, onion mixture and cheese.