3 T oil
3-4 pound pork butt or shoulder, cut into 2-inch chunks
salt and pepper
1 small onion, peeled and halved
1 clove garlic, minced
1 T Taco Seasoning
juice of 1 lime, or 2 t cider or quince vinegar
3 cups chicken broth
Heat the oil in a large dutch oven over medium high heat, and season the pork chunks with plenty of salt and pepper.
Cook and each piece of pork for a few minutes, then turn and repeat, until pork is evenly browned.
Add the onion and garlic and allow them to soften a little.
Add the Taco Seasnoning, lime juice or vinegar, ad the chicken broth and bring to a simmer.
Cover and cook until very tender, about 2 - 2.5 hours.
Prepare a large baking sheet and preheat oven to 400 degrees.
When the pork is tender and fully cooked, reserve the cooking liquid and transfer the pieces to your prepared baking sheet.
Put the pork in the oven and remove every 10 minutes; separate the chunks with 2 forks, and drizzle a little cooking liquid on top each time.
When the pork is fully shredded and browned to your liking, remove from the oven, test for seasoning, and fill those tortillas!
Serve with a quick slaw, picked red cabbage, pickled onions, sour cream and queso.
