Mike’s mix works to season both a slow-roasted, bone-in pork shoulder and some pan-fried chicken thighs. Once the meat is cooked, he shreds or slices it for a succulent taco filling.
- Fresh oregano
- Fresh cilantro
- Sea salt
- Olive oil
- Corn tortillas and your favorite taco fixin’s
Start the day before. Chop the oregano and cilantro and place in a bowl. Add sea salt, minced garlic, and olive oil. Squeeze in some fresh lime juice. Mix well.
Toss the pork or chicken in the marinade. Seal airtight and leave overnight before cooking.
Discard marinade and grill meat over campfire until done. Shred meat. Make tacos. Devour. But leave room for dessert.