Shredded Pork Tacos

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1 tablespoon canola oil

3 pounds pork shoulder or butt, trimmed and cut into 3-inch pieces

2 tablespoons dried oregano

1 tablespoon ground cumin

kosher salt and black pepper

1 large yellow onion, chopped

4 cloves garlic, chopped

¼ to ½ teaspoon cayenne pepper

2 cups low-sodium chicken broth

16 6-inch corn tortillas

sour cream, salsa, sliced radishes, cilantro leaves, and lime wedges, for serving

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