Chipotle Pulled Pork Tacos

Instructions

1. Prepare the pork
   Cut the pork shoulder into 2-inch chunks. Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the pork chunks until browned on all sides, about 3-4 minutes per side. Transfer the browned pork to a plate.
2. Make the chipotle sauce
   In a blender or food processor, combine the chopped chipotle peppers, adobo sauce, minced garlic, cumin, oregano, coriander, chicken broth, lime juice, orange juice, and salt. Blend until smooth to create a flavorful braising liquid.
3. Slow cook the pork
   Return the seared pork to the Dutch oven and pour the chipotle sauce over it. Bring to a simmer, then reduce heat to low, cover, and cook for about 3-4 hours, or until the pork is very tender and easily shreds with a fork. Alternatively, transfer everything to a slow cooker and cook on low for 7-8 hours or on high for 4-5 hours.
4. Shred the pork
   Once the pork is tender, use two forks to shred the meat, discarding any large pieces of fat. Allow the shredded pork to simmer in the sauce, uncovered, for an additional 15-20 minutes until the sauce has reduced and thickened slightly, coating the meat.
5. Prepare the tortillas
   Warm the corn tortillas either by wrapping them in damp paper towels and microwaving for 30 seconds, heating them in a dry skillet for 20-30 seconds per side, or warming them directly over a gas flame for a few seconds per side until lightly charred.
6. Assemble the tacos
   Place a generous portion of the chipotle pulled pork onto each warmed tortilla. Top with diced white onion and chopped fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the tacos.