Shredded Pork Tacos
Recipe Type: Moderate
Serves: 16 tacos
This succulent pork taco recipe is perfect for the fall weather! Its easy to cook and tastes delicious. Using fresh ingredients to dress your tacos is an easy way to add veggies to your meal without cooking the nutrients out of them. Try using raw vegetables to top your 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.