INGREDIENTS
4 lb
pork shoulder roast (boneless or bone-in, trimmed of fat cap and cut into fist-sized chunks)
Salt and pepper
1/4 cup
vegetable oil
6 cups
(3-4) 14.5 ounce cans chicken broth (*)
1
large onion (diced)
1 clove
garlic (crushed)
3 tbsp
lime juice
1 tbsp
chili powder
1/2 tsp
dried oregano
1/2 tsp
ground cumin
Tortillas (flour or corn)
Cilantro (chopped)
White onion (finely diced)
Limes (quartered)