This is one of my best friend's recipes. She is an avid Whole 30 participant and coach. I love pork and I also have a daughter that won't eat red meat, so I'm always looking for new recipes that she will eat. She loves these!
1 tablespoon olive oil
3 pounds pork shoulder or butt, trimmed and cut into 3-inch pieces
2 tablespoons diced oregano
1 tablespoon ground cumin
kosher salt and black pepper
1 large yellow onion, chopped
4 cloves garlic, chopped
1/4 to 1/2 teaspoon of cayenne pepper
2 cups no sugar added chicken broth
16 almond flour tortillas
sour cream, salsa, sliced radishes, cilantro leaves, and lime wedges, for serving
Heat the oil in a 5 to 6 quart Dutch oven over medium-high heat. Season the pork with the oregano, cumin, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
Add the onion, garlic, and cayenne to the Dutch oven and cook, stirring, until the onion i softened, 3 to 5 minutes. Return the pork to the Dutch oven and add the broth. Cook for 2-4 hours at 325 degrees.
Transfer the pork to a medium bowl and, using two forks, shred the meat; return it to the Dutch oven and stir into the cooking liquid.
Twenty minutes before serving, heat oven to 350 degrees. Wrap the tortillas in foil and bake until warm, 12 to 15 minutes. Serve the pork with the tortillas, sour cream, salsa, radish, cilantro, and lime wedges.