Ingredients:

  • 3 lbs (1.36 kg) pork shoulder, cut into 2-inch chunks
  • 1 large orange, quartered
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tbsp (15 ml) dried oregano
  • 1 tsp (5 ml) ground cumin
  • 1 tsp (5 ml) kosher salt
  • 1/2 tsp (2.5 ml) black pepper
  • 4 cups (950 ml) water
  • 2 cups (475 ml) rendered lard or vegetable oil
  • 24 corn tortillas
  • Chopped white onion
  • Cilantro
  • Salsa verde
  • Lime wedges
  • Pickled onions
  • Avocado slices

Instructions:

  1. Heat lard/oil in the Dutch oven. Brown pork in batches on all sides, then set aside.
  2. Return the pork to the Dutch oven. Add orange quarters, onion, garlic, bay leaves, oregano, cumin, salt, and pepper.
  3. Pour in water to almost cover the pork. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the pork is incredibly tender.
  4. Remove the pork from the Dutch oven, reserving the braising liquid. Shred the pork using two forks, discarding any excess fat or gristle.
  5. Spread the shredded pork on a baking sheet. Drizzle with a bit of reserved braising liquid. Broil for 5-10 minutes, watching carefully to prevent burning, until crispy.
  6. Warm tortillas in a dry skillet, over an open flame, or in a tortilla warmer.
  7. Load tortillas with carnitas and your desired toppings to assemble the tacos de carnitas.
  8. Serve and Enjoy!