Smoky Pulled Pork Tacos

• Pork Shoulder(900 g)
• Olive oil(1 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Chipotle in Adobo(2 tbsp)
• Tomato paste(2 tbsp)
• Smoked paprika(2 tsp)
• Cumin(2 tsp)
• Oregano(1 tsp)
• Brown sugar(2 tsp)
• Chicken Stock(300 ml)
• Lime(2)
• Cabbage(300 g)
• Fresh cilantro(15 g)
• Sour cream(120 g)
• Avocado(1)
• Tortilla(8)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Cut {Pork Shoulder} into large irregular chunks. Thinly slice {Onion}, mince {Garlic}, finely shred {Cabbage}, chop {Fresh cilantro}, slice {Lime} into wedges, and dice {Avocado}.

   ~18 min

2. 2

   Heat {Olive oil} in a heavy pot over medium-high heat. Season the {Pork Shoulder} with {Salt} and {Black pepper}, then brown well on all sides in two batches. Transfer to a plate.

   ~12 min

3. 3

   Add the {Onion} to the pot and cook until softened. Stir in the {Garlic}, {Tomato paste}, {Chipotle in Adobo}, {Smoked paprika}, {Cumin}, {Oregano}, and {Brown sugar} for 1 minute, then pour in the {Chicken Stock}. Return the pork to the pot and coat it in the sauce.

   ~8 min

4. 4

   Cover and simmer gently for 45 minutes, until the {Pork Shoulder} is very tender and easy to pull apart.

   ~45 min

5. 5

   Uncover and shred the pork back into the pot with two forks. Simmer for 5 minutes so the sauce thickens and clings to the meat. Toss the {Cabbage} with half the {Lime} juice, half the {Fresh cilantro}, and a pinch of salt. Warm the {Tortilla}.

   ~10 min

6. 6

   Fill each {Tortilla} with smoky pulled pork, lime slaw, {Avocado}, and a spoonful of {Sour cream}. Finish with the remaining {Fresh cilantro} and serve with the rest of the {Lime} wedges on the side.

   ~8 min