pork tacos

Ingredients

• 1.5 lbs Pork Shoulder, cut into 1-inch cubes
• 2 tbsp Olive Oil
• 1 Onion, diced
• 2 cloves Garlic, minced
• 1 Jalapeño, seeded and minced (optional)
• 2 tbsp Chili Powder
• 1 tsp Cumin
• 1/2 tsp Smoked Paprika
• 1/2 tsp Oregano
• 1 cup Chicken Broth
• 1/2 cup Water
• 1/4 cup Lime Juice
• 1/2 cup Shredded Cabbage
• 1 cup Corn Tortillas
• Toppings: Salsa, Sour Cream, Cilantro, Avocado

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add pork and brown on all sides.
3. Add onion and garlic and cook until softened, about 5 minutes.
4. Stir in jalapeño (if using), chili powder, cumin, smoked paprika, and oregano.
5. Pour in chicken broth and water. Bring to a boil, then reduce heat, cover, and simmer for 1.5 - 2 hours, or until pork is very tender.
6. Remove pork from pot and shred with two forks.
7. Return shredded pork to the pot and stir in lime juice.
8. Warm corn tortillas according to package directions.
9. Assemble tacos with shredded pork and your favorite toppings.

Notes

• For a richer flavor, use bone-in pork shoulder.
• Slow cooking is key to tender pork. Check for doneness by piercing with a fork.
• To crisp up the tortillas, briefly char them on a dry skillet.
• Store leftover pork in an airtight container in the refrigerator for up to 4 days.