In a large pot, heat a little oil over medium heat. Add chopped onion and garlic, sauté until soft. Add the pork shoulder and sear until browned on all sides. Stir in cumin, chili powder, salt, and pepper.

Simmer

Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 2-3 hours until the pork is tender and shreds easily.

Shred the Pork

Remove the pork from the pot, shred it using two forks, and return it to the pot to soak up the juices.

Cilantro Aioli Preparation

Make the Aioli

In a bowl, mix mayonnaise, chopped cilantro, lime juice, and minced garlic until well combined. Adjust seasoning as needed.

Assemble the Dish

Warm the Tortillas

Heat corn tortillas on a skillet until warm and slightly crispy.

Plate the Dish

Top each tortilla with a generous portion of stewed pork, followed by sliced avocado, crumbled queso fresco, jalapeño slices, and a drizzle of cilantro aioli. Garnish with chopped cilantro.