Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Season the pork with the oregano, cumin, ¾ teaspoon salt, and ½ teaspoon black pepper. Add the pork to the Dutch oven and cook, turning, until brown on all sides, 6 to 8 minutes; transfer to a plate.

    Advertisement
  • Add the onion, garlic, and cayenne to the Dutch oven and cook, stirring, until the onion is softened, 3 to 5 minutes. Return the pork to the Dutch oven and add the broth. Bring to a simmer and cook, covered, stirring occasionally, until the pork is very tender and shreds easily, 1½ to 1¾ hours.

  • Transfer the pork to a medium bowl and, using 2 forks, shred the meat; return it to the Dutch oven and stir into the cooking liquid. (Alternatively, the pork can be made in a slow cooker: Combine the pork, oregano, cumin, ¾ teaspoon salt, ½ teaspoon black pepper, onion, garlic, and cayenne in a 4- to 6-quart slow cooker. Add ½ cup broth and cook until very tender, on low for 7 to 8 hours or on high for 4 to 5 hours.)

  • Twenty minutes before serving, heat oven to 350° F. Wrap the tortillas in foil and bake until warm, 12 to 15 minutes. Serve the pork with the tortillas, sour cream, salsa, radishes, cilantro, and lime wedges.

Nutrition Facts

466 calories; fat 22g; saturated fat 7g; cholesterol 134mg; sodium 327mg; protein 40g; carbohydrates 27g; sugars 2g; fiber 5g; iron 4mg; calcium 110mg.