Step-by-Step Instructions:

Cook the Pork:

Heat olive oil in a large skillet over medium heat. Add the pork chunks and sear them on all sides until browned (about 5-7 minutes).

Tip: Use a good-quality pork shoulder for the best texture and flavor.

Add Flavor:

Once the pork is browned, add the chopped onion and garlic to the pan. Cook until softened (around 5 minutes). Add the dried oregano, rosemary, and red pepper flakes (if using). Stir to coat the pork and aromatics in the spices.

Simmer:

Pour in the chicken broth and vinegar, stirring to deglaze the pan. Reduce the heat to low, cover the skillet, and let the pork simmer for about 35-40 minutes until it’s tender and can be shredded easily with a fork.

Shred the Pork:

Once the pork is cooked, use two forks to shred it into bite-sized pieces. Stir the meat in the broth to absorb all the flavors. Taste and adjust seasoning if needed, adding salt or pepper as desired.

Warm the Tortillas:

Heat the tortillas on a dry skillet over medium heat for about 1 minute per side, just until warmed.

Assemble the Tacos:

Spoon the shredded pork onto the tortillas and add your desired toppings like avocado, salsa, and shredded lettuce. Optionally, sprinkle with grated Parmesan or fresh parsley for an extra Italian touch.

Serve:

Serve the tacos immediately with a side of extra salsa or your favorite dipping sauce.

Variations and Substitutions:

Vegetarian Version: Substitute the pork with mushrooms or jackfruit for a plant-based alternative.

Gluten-Free: Ensure the tortillas are gluten-free, or serve the pork in lettuce wraps.

Low-Carb: Use low-carb tortillas or opt for zucchini ribbons as a wrap.