Pork Tacos Recipe

Prep and Season

Pat the pork shoulder dry with paper towels. Combine salt, black pepper, cumin, smoked paprika and garlic powder in a small bowl and rub evenly all over the pork. Drizzle olive oil over the pork to help spices adhere.

Sear (optional)

Heat a large skillet or Dutch oven over medium-high heat. Add 1 tbs olive oil and sear the pork 3–4 minutes per side until browned. This step adds flavor but can be skipped if short on time.

Braise

Place the seared pork in a slow cooker or the Dutch oven. Add the quartered onion around the pork. Pour in the broth, orange juice, lime juice and minced chipotle (if using). The liquid should come about 1/3–1/2 up the pork. Cover and cook: - Slow cooker: low for 8 hours or high for 4–5 hours. - Dutch oven: preheat oven to 300°F (150°C) and braise covered for 3–4 hours until pork easily shreds with forks.

Shred and Reduce Sauce

Remove pork to a cutting board and let rest 10 minutes. Use two forks to shred the meat, discarding excess fat. Skim fat from the braising liquid. If desired, simmer the braising liquid on the stovetop over medium-high heat until reduced by about half to concentrate flavor (5–10 minutes). Return shredded pork to the reduced sauce and toss to coat. Taste and adjust salt or lime if needed.

While the pork cooks, prepare quick pickled onions. Place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan combine vinegar, water, sugar and 1 tsp salt and bring to a simmer until sugar dissolves. Pour the hot brine over the onions, press to submerge, and let sit at room temperature at least 20 minutes. For best flavor, refrigerate 1 hour; they will keep refrigerated up to 2 weeks.

Warm tortillas: Heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes. Keep wrapped to stay soft.

Prepare avocado: Halve, pit and slice or dice the avocados. Squeeze a little lime juice on the slices to prevent browning and add brightness.

Assemble tacos: Place 2–3 heaping tablespoons of shredded pork onto each tortilla. Top with sliced or diced avocado, a spoonful of pickled onions, chopped cilantro and a sprinkle of cotija if using. Add hot sauce and a squeeze of lime to taste.

Serve: Arrange tacos on a platter and serve immediately with extra lime wedges and remaining pickled onions on the side.