Pulled Pork Tacos Rojos

Ingredients:

For the Pork

• 3–4 lb Swift Pork Shoulder (bone-in or boneless)
• 1 tbsp kosher salt
• 1 tbsp avocado oil

For the Chile Sauce

• 4–5 dried chile de árbol, stems removed
• 4 cloves garlic
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 cups chicken broth
• ¼ cup fresh cilantro

For Serving

• Corn tortillas
• ½ cup finely diced red onion
• 1–2 serrano or jalapeño peppers, sliced
• Fresh cilantro
• Optional: beans or rice

Cooking Instructions:

1. Place dried chiles in a bowl and cover with hot water. Soak for 20–30 minutes until softened.
2. Pat pork shoulder dry and season with salt. Heat oil in a Dutch oven over medium-high heat and sear pork on all sides until browned. Remove and set aside.
3. In the same pot, add garlic and cook for 1–2 minutes until fragrant. Stir in cumin and coriander and cook briefly.
4. Add chicken broth to deglaze the pot, scraping up browned bits. Drain softened chiles and blend with cilantro and a portion of the broth mixture until smooth.
5. Return pork to the pot and pour chile sauce over the top. Cover and transfer to a 350°F oven. Cook for 3–3.5 hours, until pork is tender and easily shredded.
6. Remove pork, shred using two forks, then return to the pot and toss with the sauce.
7. Warm tortillas and fill with pulled pork. Top with red onion, sliced peppers, and fresh cilantro. Serve immediately.