Makes 32 tacos.
4 pounds pork butt or shoulder
1 cup Nashville Spice Company Birria Taco Seasoning
1 cup water
4 limes, juiced
2 Tbsp vegetable oil
2 Tbsp. tomato paste
3 cups beef broth
2 cups shredded Monterey Jack cheese
32 soft corn taco tortillas
Cut pork into roughly 2 inch cubes and remove excess fat and sinew.
In a large bowl combine Nashville Spice Company Birria Taco Seasoning, lime juice, and water and stir to form a thin paste. Add pork cubes and mix well to make sure the pork is completely covered. Cover and refrigerate for at least 12
hours and up to 2 days.
When you are ready to cook, preheat oven to 225° F.
Shake off excess marinade; reserve it for later use. Add vegetable oil (just enough to cover the bottom of the pot) to a Dutch oven over medium-low heat. Take your time browning because the spices coating the meat can easily burn; expect this step to take 20 minutes or so. When the pork is almost fully browned on all sides add tomato paste and stir.
Mix reserved marinade into the beef broth.
Add broth to pork and tomato paste, and bring to a simmer. Cover and cook in the oven for 3 hours or until pork is soft enough to be easily broken apart.
Remove pork from broth. Reserve broth. Shred pork and set aside.
Heat a large skillet, preferably cast iron, over medium heat.
There will be a thin layer of fat on top of the broth, which you will use to brown the corn tortillas. When the skillet is hot, drag the tortillas, one at a time, through the fat so it coats both sides. Lay the tortilla flat in the hot pan and lightly brown one side. Don't let it get too brown, or it will start to harden!
Flip the tortillas and add approximately 2 ounces of pork and 1 ounce of cheese. Gently fold the tortilla using a small spatula and let the bottom of the taco brown. Flip the taco and brown the other side.
When the tacos are browned, remove from the heat. Add a spoonful of broth inside each taco and serve a bowl of broth on the side for dipping. Top with your favorite taco garnishes and serve.