Shredded Pork Tacos



– 1Tbs. canola oil

– 3 lbs. pork shoulder or butt, trimmed and cut into 3″ pieces

– 2 Tbs. dried oregano

– 1Tbs. ground cumin

– kosher salt and black pepper

– 1large yellow onion, chopped

– 4 cloves garlic,chopped

-X totsp. cayenne pepper

– 2 C. low-sodium chicken broth

– 16 6″ corn tortillas

-Sour  cream, salsa, sliced radishes, cilantro leaves, and lime wedges, for serving

Instructions: Heat the oil in a 5- to 6-quart Dutch oven over medium-high  heat.Season the pork with the oregano, cumin,

teaspoon salt, and  teaspoon black pepper. Add the pork

to the Dutch oven and cook, turning, until brown on all sides,

6 to 8 minutes;transfer to a plate. Add the onion, garlic, and cayenne to the Dutch oven and cook, stirring,until the onion is softened, 3 to 5 minutes. Return the pork to the Dutch oven and add the broth. Bring to a simmer  and cook, covered, stirring occasionally, until the pork is very tender  and shreds easily,1to 1% hours. Transfer the pork to a medium bowl and, using 2 forks, shred the meat;return it to the Dutch oven and stir into  the cooking liquid. (Alternatively, the pork can be made in a slow cooker: Combine the pork, oregano, cumin, teaspoon salt,  teaspoon black pepper, onion, garlic, and cayenne in a 4- to 6-quart slow cooker. Add cup broth and cook until  very tender, on low for 7 to 8 hours or on high for 4 to 5 hours.) Twenty minutes  before serving, heat oven to 350• F. Wrap the tortillas in foil and bake until warm,12 to 15 minutes. Serve the pork with  the tortillas, sour cream, salsa, radishes, cilantro, and lime  wedges

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