Pork tacos

Mexican · Taco · 30 min · Serves 4

Tender, seasoned pork that falls apart in soft tortillas—this is the kind of taco that keeps everyone coming back for seconds. It's simple enough for a weeknight but impressive enough to serve to guests, and the slow-cooked meat tastes even better the next day.

Ingredients

• 2 lbspork shoulder
• 2 tbspolive oil
• 1onion
• 6garlic cloves
• 2 tspcumin
• 1 tsporegano
• 1 tbspchili powder
• 2 tbsplime juice
• 1 tspsalt
• 0.5 tspblack pepper
• 12corn or flour tortillas
• 0.25 cupfresh cilantro

Method

1. 1

   Cut the pork shoulder into 2-inch chunks, trimming off excess fat. Mince the garlic and onion.

2. 2

   Heat oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the pork on all sides until golden, about 3–4 minutes per batch. Set aside.

   10 min

3. 3

   In the same pot, sauté the onion until soft, about 3 minutes. Add garlic, cumin, oregano, and chili powder, stirring constantly for 1 minute until fragrant.

   4 min

4. 4

   Return the pork to the pot and add just enough water to cover it halfway (about 1 cup). Stir in lime juice and salt. Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours until the pork shreds easily with a fork.

   2 hr

5. 5

   Using two forks, shred the pork right in the pot. Simmer uncovered for another 10 minutes to reduce the liquid slightly and let the meat absorb the flavors.

   10 min

6. 6

   Taste and adjust seasoning with salt and pepper as needed. Warm the tortillas in a dry skillet or directly over a flame for a few seconds each.

   2 min

7. 7

   Serve the pork in warm tortillas, topped with fresh cilantro and your favorite sides—lime wedges, diced onion, salsa, or avocado all work beautifully.