PREP: 15 MINUTES | COOK: 7–9 HOURS | MAKES: 12 SERVINGS
2 tablespoons olive oil, divided
2 (3-pound) boneless pork shoulders
1 yellow onion, sliced
6 sprigs fresh oregano
2 tablespoons minced fresh garlic
1 cup chicken broth, divided
¾ cup apple cider vinegar
2 tablespoons coconut sugar
½ cup natural barbecue sauce (no added sugar)
1 head butter lettuce
2 tablespoons minced fresh chives
¼ cup chopped tomatoes
1 bunch radishes, thinly sliced
1.Heat 1 tablespoon of the olive oil in a large skillet over high heat. Add one of the pork shoulders and brown on all sides, 5 to 7 minutes per side. Transfer the cooked pork to a plate and repeat with the remaining 1 tablespoon olive oil and the second pork shoulder.
2.Place the onion, oregano, and garlic in the bottom of a slow cooker and top with the browned pork. Deglaze the skillet with ½ cup of the broth, scraping up the browned bits, and pour the liquid over the pork.
3.In a bowl, combine the remaining ½ cup broth, vinegar, and coconut sugar. Pour over the pork.
4.Cover and cook on high for 6 hours or on low for 8 hours.
5.Remove the meat and shred. Strain and reserve the drippings. After the liquid has cooled slightly, skim off the fat.
6.Preheat the oven to 400 degrees F. Place the pork on a baking sheet and drizzle with ½ cup of the drippings. Roast until the pork begins to brown, about 20 minutes. Combine the pork with the barbecue sauce.
7.Assemble the tacos by filling large lettuce leaves with a scoop of pork. Sprinkle with the chives, tomatoes, and radishes.
Quick Tip: Deglazing is a cooking technique in which you dilute any sediment left in the pan after browning meat or vegetables in order to make a gravy or sauce. Deglazing agents are typically broth, wine, or other cooking liquids.
NUTRITION
Calories: 375
Fat: 11 g
Carbohydrates: 6 g
Sodium: 1,054 mg
Fiber: 1 g
Protein: 60 g
Sugar: 2 g
