Pulled Pork Tacos

Instructions

1. Prepare the spice rub
   In a small bowl, combine chili powder, cumin, oregano, brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to create a uniform spice rub.
2. Season the pork
   Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, making sure to coat all sides thoroughly. Let it sit for 15-20 minutes to absorb the flavors.
3. Sear the meat
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned pork and sear on all sides until browned, about 3-4 minutes per side. Transfer the pork to a plate temporarily.
4. Prepare the cooking base
   In the same pot, add the chopped onion and jalapeño. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the chicken broth and lime juice, scraping up any browned bits from the bottom of the pot.
5. Slow cook the pork
   Return the seared pork to the pot, nestling it into the liquid. The liquid should come about 1/3 up the sides of the meat. Cover tightly with a lid and reduce heat to low. Simmer gently for 4 hours, turning the meat occasionally, until the pork is very tender and easily falls apart when prodded with a fork.
6. Shred the pork
   Once the pork is cooked, transfer it to a large cutting board. Using two forks, shred the meat, discarding any large pieces of fat. Return the shredded pork to the pot and stir to combine with the cooking juices. Season with additional salt and pepper if needed.
7. Crisp the pork (optional)
   For crispy carnitas-style pork: Preheat the oven to 425°F (220°C). Spread a portion of the shredded pork on a baking sheet and broil for 3-4 minutes until the edges become crispy. Stir in with the remaining pork.
8. Assemble the tacos
   Warm the corn tortillas on a dry skillet or directly over a gas flame for a few seconds per side. Fill each tortilla with a generous portion of pulled pork, and top with fresh cilantro, diced white onion, and a squeeze of lime juice. Serve immediately with lime wedges on the side.