Description
Tender, slow-cooked pork shoulder seared until crispy and served in warm corn tortillas with zesty pickled red onions and fresh cilantro.
Ingredients
Scale
- 3 lbs pork shoulder, cut into 2-inch cubes
- 1/2 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 cup fresh cilantro leaves
- 12 small corn tortillas
Instructions
- Combine sliced red onions, apple cider vinegar, 1 teaspoon of salt, and 1 tablespoon of sugar in a jar. Let sit for at least 30 minutes.
- Season pork cubes with cumin, oregano, salt, and pepper. Brown the meat in a large pot over medium-high heat until seared on all sides.
- Stir in the orange juice, lime juice, and minced garlic. Cover and simmer on low heat for 3-4 hours, or until the pork is tender enough to shred with a fork.
- Remove the pork from the liquid and shred it into chunky pieces using two forks.
- Spread the shredded pork on a baking sheet and place under the broiler for 5-8 minutes, turning once, until the edges are brown and crispy.
- Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
- Fill tortillas with crispy pork and top with pickled red onions and fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Braising and Broiling
- Cuisine: Mexican