Cuban Pulled Pork Tortilla Pie With Snappy Mango Salsa

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Southern Living


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1 (2-pound) pork shoulder roast

1/2 cup orange juice

1/4 cup fresh lime juice (about 4 limes)

2 garlic cloves, minced

1 tablespoon lemon pepper

1 tablespoon chipotle peppers in adobo sauce, minced

1 1/2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon ground cumin

No-Stick Cooking Spray

1 (15-ounce) can black beans

4 cups coarsely crushed tortilla chips

2 cups (8 ounces) shredded monterey jack cheese with peppers

Snappy Mango Salsa

1 cup light sour cream

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