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In a shallow pan, rub the pork shoulder with the olive oil and a generous amount of salt and pepper.
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Rub the mustard all over the pork.
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In a bowl, combine the honey, orange juice, orange zest, and lime juice.
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Pour the wet rub over the pork.
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Add the chopped garlic evenly, all over the pork.
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In another bowl, mix the cayenne, allspice, ancho chile powder, paprika, cinnamon and oregano.
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Rub the spice mixture into the pork so that it coats all sides.
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Let marinate for 4 hours to overnight.
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In a preheated 300F oven, cover the pork with foil and roast for 3 1/2 hours, or until the inside has reached 170F.
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Remove from oven and let rest for 10 minutes.
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With a pair of forks, shred the meat into bite sized pieces.
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Pour the liquid from the pan onto the shredded pork.
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To assemble the tacos, spread a tablespoon of the chipotle mayo onto the tacos and top with a handful of shredded pork.
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Top with the slaw, sour cream and cilantro.