Oven-Braised Pork Shoulder Tacos with Cabbage Slaw

• boneless pork shoulderpatted dry24 oz
• corn tortilla12
• cabbagethinly sliced16 oz
• cherry tomatohalved8 oz
• jalapeñofinely diced1 oz
• cilantrochopped1/3
• apple cider vinegar4 tbsp
• light olive oil4 tsp
• ground cumin2 tsp
• dried oregano1 tsp
• chili powder1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely slice the cabbage, halve the cherry tomatoes, finely dice the jalapeño, and chop the cilantro. Mix the cabbage, tomatoes, jalapeño, cilantro, apple cider vinegar, and half of the olive oil with a pinch of salt. Let the slaw stand while the pork cooks.
2. 2Do not rinse the pork shoulder. Pat it dry, then season all sides with the cumin, oregano, chili powder, salt, and black pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Heat an oven-safe pot over medium-high heat and add the remaining olive oil. Sear the pork on all sides until deeply browned and it releases from the pot, about 3-4 minutes per side.
4. 4Add enough water to come partway up the pork. Cover the pot and transfer it to a 325F oven. Braise until fork-tender, about 2-2 1/2 hours, and until the thickest part reads 145°F (63°C) on an instant-read thermometer. Wash the board, knife, and your hands with soap and water before touching anything else, then rest at least 3 minutes before slicing.
5. 5Transfer the pork to a clean plate and let it rest for at least 3 minutes before slicing or pulling it apart. Taste the slaw and adjust with salt and vinegar if needed.
6. 6Warm the tortillas in a dry skillet over medium heat until flexible and lightly toasted, about 20-30 seconds per side. Fill them with the pork and slaw, then serve immediately.