Savory Slow-Cooked Pork Tacos

Ingredients

Pork shoulder

2 pounds

Salt

1 teaspoon, or to taste

Black pepper

1 teaspoon, or to taste

Olive oil

2 tablespoons

Onion

1 large, diced

Garlic

4 cloves, minced

Cumin

2 teaspoons

Chili powder

2 teaspoons

Chicken broth

2 cups

Tortillas

8 small, corn or flour

Avocado

1, sliced

Cilantro

1/2 cup, chopped

Lime

1, cut into wedges

Instructions

1. Season the pork shoulder generously with salt and pepper on all sides.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the pork shoulder and sear until browned on all sides, about 5-7 minutes.
3. Remove the pork from the pot and set aside. In the same pot, add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic, chili powder, and cumin, cooking until fragrant, about 1 minute.
4. Return the pork shoulder to the pot and pour in the chicken broth. Bring to a simmer, then cover and reduce the heat to low. Cook for 4 hours, or until the pork is tender and easily shreds with a fork.
5. Once cooked, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot to soak up the juices.
6. To warm the tortillas, heat a dry skillet over medium heat. Cook each tortilla for about 30 seconds on each side until soft and pliable.
7. Assemble the tacos by placing a generous amount of shredded pork on each tortilla. Top with sliced avocado, chopped cilantro, and a squeeze of fresh lime juice.