Vindaloo Pulled Pork Tacos

Instructions

1. Prepare the pork
   Cut the pork shoulder into 2-inch chunks. Season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches, brown the pork on all sides, about 3-4 minutes per batch. Transfer the browned pork to a plate.
2. Create the vindaloo base
   In the same pot, reduce heat to medium and add the diced onion. Cook until softened, about 5 minutes. Add the garlic and ginger, cooking for another minute until fragrant. Stir in the vindaloo paste, cumin, and coriander, cooking for 2 minutes to release the flavors.
3. Slow cook the pork
   Return the pork to the pot. Add the apple cider vinegar and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low. Cover and cook for 3-4 hours, stirring occasionally, until the pork is very tender and easily shreds with a fork.
4. Shred and reduce
   Once the pork is tender, use two forks to shred the meat in the pot. Increase heat to medium and cook uncovered for 15-20 minutes, stirring occasionally, until the liquid has reduced and the pork has absorbed most of the sauce.
5. Prepare the toppings
   While the sauce is reducing, prepare your toppings. Chop the cilantro, slice the red onion thinly, and cut the limes into wedges. Warm the tortillas either in the microwave wrapped in a damp paper towel, or in a dry skillet over medium heat for about 30 seconds per side.
6. Assemble the tacos
   To serve, place a generous spoonful of the vindaloo pulled pork onto each warmed tortilla. Top with sliced red onion, chopped cilantro, a dollop of raita or yogurt, and a squeeze of lime juice.