Pulled Pork Tacos

Ingredients:

• 1 boneless pork shoulder (1.8-2.3 kg)
• 2 tablespoons of vegetable oil
• 2 tbsp. l. olive oil
• 2 onions, sliced ​​into wedges, do not remove the core
• 4 large cloves garlic, crushed
• 1.5 tsp chopped oregano leaves (half a handful)
• 2 red chili peppers, thinly sliced
• 4 bay leaves
• 1 bottle (0.33 l) of Mexican beer
• 2 cups chicken broth
• Juice of 4 oranges, about 2 tbsp.
• 1 chipotle pepper, seeded and finely chopped, + 1 tbsp adobo sauce
• Juice of 2 limes
• 1.5 cups white wine or balsamic vinegar
• 0.5 cups of sugar
• 2 small red onions, thinly sliced
• 1 cup store-bought pickled jalapeño or banana pepper rings
• A quarter of a head of red cabbage, finely shredded
• 1 cup crumbled queso fresco or 2 cups shredded Monterey Jack cheese
• 16 corn or wheat tortillas, grilled (wrap in a towel to keep warm)

Preparation:

1. Preheat oven to 160°C. Generously season the pork with salt and pepper and let it rest for 30 minutes.
2. Pat the meat dry with paper towels. Heat a large Dutch oven or heavy-bottomed saucepan over high heat, adding 2 tablespoons of vegetable oil, turning the pan twice. Add the pork and brown it evenly on all sides. This will take 10 to 12 minutes. Transfer the pork to a plate and set aside.
3. Reduce the heat to medium and add olive oil to the pan, swirling it a couple of times. Add the onion and garlic, salt and black pepper to taste, oregano, 1 chopped chili pepper, and 2 bay leaves and sauté for 7-8 minutes. Deglaze the pan with beer, scraping up any browned bits from the bottom. Add the chicken broth and orange juice.
4. Return the pork to the pot (the liquid should be two-thirds higher than the meat) and bring to a boil. Cover and place the pork in the oven. Roast, turning the pork halfway through, until very tender, about 2.5 to 3 hours.
5. Transfer the pork from the pan to a cutting board and cover with foil to keep warm. When the meat is cool enough to handle, shred it with two forks.
6. Simmer the remaining liquid in the pan over medium heat until reduced by half. Add the chipotle peppers, adobo sauce, and lime juice. Add about two-thirds of the shredded pork and stir. Cool the remaining shredded pork and refrigerate for another use.
7. Prepare the pickled red onion while the pork is braising.:
   
   In a small saucepan, bring the white wine vinegar, sugar, salt, remaining chili pepper, and bay leaf to a simmer over low heat. Place the sliced ​​red onion in a small, airtight container. Carefully pour the hot marinade over the onions, cover, and shake. You may need to slightly open the lid to release some pressure. Shake the onions vigorously from time to time. Refrigerate.
8. To serve, transfer the pork to a platter and top with pickled onions and pickled jalapeño rings. Serve with shredded cabbage, crumbled cheese, and tortilla chips.