Low Iodine Classic Pork Tacos

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

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Ingredients

4 servings

For the pork

2 lb boneless pork shoulder, cut into 3-inch chunks
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt Meat Counter Pork Shoulder Arm Picnic - 7.00 Lb
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2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp dried oregano
1 tsp kosher salt
½ tsp black pepper
2 tbsp vegetable oil
1 medium white onion, roughly chopped
4 cloves garlic, smashed
1 can (14 oz) diced tomatoes
½ cup low-sodium chicken broth
2 tbsp fresh lime juice (from about 1 lime)

For serving

8–12 corn tortillas
½ cup white onion, finely diced
½ cup fresh cilantro leaves
2 limes, cut into wedges
salsa verde or tomatillo salsa, for serving (optional)

Instructions

1
In a small bowl, combine the cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Pat the pork shoulder chunks dry with paper towels, then toss them in the spice mixture until evenly coated on all sides.
2
Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks for 3–4 minutes per side, undisturbed, until deeply browned on at least two sides. Transfer the seared pieces to a plate and repeat with the remaining pork.

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