Pork Shoulder Tacos with Pickled Red Onion

Ingredients

- 1 kg pork shoulder, trimmed and diced

- 2 tbsp olive oil

- 1 onion, chopped

- 2 garlic cloves, minced

- 1 tsp ground cumin

- 1 tsp smoked paprika

- 1 tsp dried oregano

- 1 tsp salt

- 1/2 tsp black pepper

- Juice of 2 limes

- 8 small flour tortillas

- Pickled red onions, for serving

- Fresh coriander, for garnish

Instructions

To start, heat the olive oil in a large pan over medium heat. Add the diced pork shoulder and cook until browned on all sides, about 5 minutes. Remove the pork from the pan and set aside.

In the same pan, add the chopped onion and garlic. Sauté until the onion is soft and translucent, about 3 minutes. Stir in the cumin, smoked paprika, oregano, salt, and pepper. Return the pork to the pan and add the lime juice. Cover and simmer for 3-4 hours, until the pork is tender and falling apart.

While the pork is cooking, prepare the pickled red onions by soaking thinly sliced red onions in a mixture of vinegar, sugar, and salt. Let them sit for at least 30 minutes to allow the flavors to meld together.

To assemble the tacos, warm the flour tortillas in a dry skillet. Fill each tortilla with a generous scoop of the pork mixture and top with the pickled red onions. Garnish with fresh coriander and serve hot.