Pulled Pork and Carrot Tacos

1.Preheat oven to 325°F (163°C).

2.Pat the pork shoulder dry and rub with olive oil, salt, pepper, smoked paprika, cumin, garlic powder, and onion powder.

3.Place pork in a Dutch oven or heavy oven-safe pot. Pour in chicken broth, orange juice, apple cider vinegar, and sprinkle brown sugar over the top.

4.Cover and cook in the oven for 2.5 to 3 hours, or until the pork is fork-tender and easily shreds.

5.While pork cooks, prepare the carrot slaw: In a bowl, combine julienned carrots, red onion, red cabbage, mayonnaise, 1 tbsp apple cider vinegar, honey, and a pinch of salt and pepper. Toss well and refrigerate until ready to use.

6.Once pork is done, remove from the oven and shred using two forks. Mix some of the cooking juices back into the pulled pork for extra flavor and moisture.

7.Warm tortillas in a dry skillet or wrapped in foil in the oven for 5 minutes.

8.To assemble, place a generous spoonful of pulled pork on each tortilla. Top with carrot slaw, fresh cilantro, and a squeeze of lime.

9.Serve immediately with extra lime wedges on the side.