- 3 pounds boneless pork shoulder
- Sea salt
- 3 tablespoons lard or vegetable oil
- 2 medium yellow onions, sliced
- 6 cloves garlic, smashed and peeled
- 3 tablespoons dried oregano
- 1 tablespoon ground cumin
- ¾ cup tequila
- 3 cups water
- Soft corn tortillas
- Suggested toppings: diced red onion, cilantro, salsa verde, pickled onions, and sheep’s milk feta
Slice pork into 1½-inch thick strips and season with salt. Heat lard in large Dutch oven over medium-high heat until shimmering. Add pork (in batches if necessary) and sear on all sides until rich golden brown. Transfer pork to plate and set aside.
Reduce heat to medium and add onions and garlic. Cook, stirring frequently, scraping up the good bits until onions are caramelized. Add oregano and cumin and cook for about 30 seconds. Stir in tequila and cook for 2 minutes.
Return pork to pot and add water. Bring to a low boil over high heat, cover and reduce to simmer. Cook until pork pulls apart easily with forks or tongs, about 2 hours. Transfer pork to plate and bring cooking liquid to a rapid simmer. Simmer until reduced by two-thirds, about 15 minutes.
Shred pork to your desired consistency and mix well with reduced cooking liquid. Season with salt and pepper if necessary.
Place servings in doubled soft corn tortillas. Garnish generously with diced red onion, cilantro, and salsa verde for a traditional Mexican taco. Pickled onions and sheep’s milk feta also go very nicely.
Recipe courtesy of Poppo’s Taqueria