Measurements

• 2 lbs Pork shoulder
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tbsp Paprika
• 1 tbsp Garlic powder
• 1 Onion
• 2 tbsp Brown sugar
• 1 tsp Cumin
• 1 tbsp Chili powder
• 2 tbsp Olive oil
• 1/4 cup Apple cider vinegar
• 1 cup Barbecue sauce
• 8 Tortillas
• 2 cups Cabbage
• 1/4 cup Cilantro (chopped)
• 1 Lime
• 1/2 cup Sour cream
• 2 Avocados
• 2 Jalapeños

Preparation Method

• 1. Preheat oven to 300°F (150°C).
• 2. In a bowl, mix salt, black pepper, paprika, garlic powder, brown sugar, cumin, and chili powder.
• 3. Rub the spice mixture all over the pork shoulder.
• 4. Heat olive oil in a large oven-safe pot over medium-high heat.
• 5. Sear the pork shoulder on all sides until browned.
• 6. Remove pork and set aside.
• 7. In the same pot, add sliced onions and sauté until soft.
• 8. Add apple cider vinegar to deglaze the pot, scraping up any browned bits.
• 9. Return pork to the pot, cover with barbecue sauce.
• 10. Cover pot with lid and transfer to oven.
• 11. Cook for 3-4 hours until pork is tender and easily shredded.
• 12. Remove pork from pot and shred with two forks.
• 13. Warm tortillas in a dry skillet or microwave.
• 14. Assemble tacos by placing shredded pork on tortillas.
• 15. Top with cabbage, cilantro, avocado slices, jalapeños, and a dollop of sour cream.
• 16. Serve with lime wedges on the side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.