Cuban Pulled Pork Tortilla Pie With Snappy Mango Salsa

Ingredients

• 15 ounce black beans canned
• 1 tablespoon chipotle peppers in adobo sauce minced
• 2  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 1 tablespoon lemon pepper 
• 0.3 cup juice of lime fresh ( 4 limes)
• 8 ounces monterrey jack cheese shredded with peppers
• 0.5 cup orange juice 
• 1.5 teaspoons oregano dried
• 2 pound pork shoulder roast 
• 4 servings snappy mango salsa 
• 1 teaspoon salt 
• 1 cup cup heavy whipping cream light sour
• 4 cups coarsely tortilla chips crushed

Equipment

• sauce pan
• oven
• dutch oven

Directions

1. Rinse pork roast.
2. Combine orange juice, lime juice, and next 6 ingredients in a large zip-top plastic freezer bag; add pork roast, and seal. Chill at least 3 hours, turning occasionally.
3. Coat an ovenproof Dutch oven with cooking spray.
4. Place pork in Dutch oven, and pour marinade over pork.
5. Bake, covered, at 300 for 4 hours or until meat shreds easily with 2 forks.
6. Remove pork from oven, and cool slightly. Shred pork, and keep warm.
7. Cook beans in a small saucepan over medium heat until thoroughly heated; drain.
8. Place 1 cup crushed tortilla chips on each serving plate.
9. Layer each with 3/4 cup shredded pork, 1/4 cup black beans, 1/2 cup shredded cheese, 1/2 cup Snappy Mango Salsa, and 1/4 cup sour cream.
10. Serve with remaining salsa.