All homemade, served with lime and cilantro. Takes about an afternoon of slow cooking, and a half-hour making tortillas and then tacos.
Get yourself an onion and a pork shoulder.
You'll also want a dutch oven handy. If you prefer, you can use a slow cooker.
Cut up the onions. It doesn't matter too much how you do it, they'll all be the same after a slow cooking.
Heat some olive oil in the dutch oven, at medium heat.
Add the onions, and some salt — about a teaspoon.
Sweat the onions.
Prepare the meat. I had to remove a netting the grocery store added. If you like, cut off the fat.
Brown the meat on each side, a few minutes per side, using tongs to turn it.
Add a bit of water, to deglaze the pork & onion brownings from the pan.
Add water up to 4 cups, more if you feel like it. If the pork isn't covered, that's ok — you'll just need to flip it.
When the water starts bubbling, reduce the heat to about 2 or 3 and wait a few hours.
While you prepare the tortillas, take off the lid and increase the heat. You can start breaking up the pork now too.
Get your spices ready. Pity I didn't have more cumin.
Stir in the salt and spices to taste. I like to add a bunch of cumin, some chili powder, and some paprika.
You'll need a cup of flour, and 1/4 tsp each of baking powder and salt.
Mix the dry ingredients in a bowl.
Prepare the water and oil. Don't worry too much about being exact.
Add the water and oil to the flour.
Stir until combined into a dough.
Split the dough into 8 balls.
Flour a surface for rolling.
Roll out the ball as flat as you can. It should be slightly translucent.
Heat a cast-iron or similar pan on medium heat.
They'll take about a minute a side, but this can change a lot based on how hot the pan gets. Look for bubbles on the surface.
Flip the tortilla over and do the other side. Repeat 7 more times.
Get out your cilantro and a lime.
Cut the lime into pieces.
Put the tortillas on plates and add cilantro, with the limes on the side.
Add pork to your tortillas and serve.