Serves: 16 tacos
- 1 tbs olive oil
- 3 lbs pork shoulder or butt, trimmed and cut into 3-inch pieces
- 2 tbs dried oregano
- 1 tbs ground cumin
- kosher salt and black pepper (to taste)
- 1 large yellow onion, chopped
- 4 cloves garlic, chopped
- ¼ to ½ tspn cayenne pepper
- 2 cups low-sodium chicken broth
- 16 6-inch corn tortillas
- sour cream, salsa, sliced radishes, cilantro leaves, and lime wedges, for serving
- Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Season the pork with the oregano, cumin, ¾ teaspoon salt, and ½ teaspoon black pepper.
- Add the onion, garlic, and cayenne to the Dutch oven and cook, stirring, until the onion is softened, 3 to 5 minutes. Add the pork to the Dutch oven and pour in the broth.
- Set the Dutch oven with the pork over medium-high heat and bring the liquid to a simmer. Cover and transfer to the oven. Once simmering, cover the Dutch oven and transfer the whole pot to the oven.
- Cook for 2 to 4 hours, until fork tender. Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. Total cooking time will be 2 to 4 hours, depending on the amount of pork and whether it's bone-in (which takes longer to cook). The pork is done when it is fork-tender.
- 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.
- 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, radish, cilantro, and lime wedges.