Crispy Pork Carnitas Tacos

Ingredients

• 1/2 lb pork shoulder (boneless), cut into 1–2 inch chunks
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 3 cloves garlic, minced
• 1/2 cup orange juice (fresh or bottled)
• 2 tbsp lime juice
• 1/2 cup chicken broth
• 1 bay leaf
• 1/2 yellow onion, sliced
• 6 taco tortillas (corn or flour)
• 1 tbsp neutral oil (for crisping)(optional)
• 1/4 cup salsa(optional)

Instructions

1. 1

   Prep (15 minutes): Pat pork dry and season all over with salt, cumin, and oregano. Mince garlic; slice onion. In a bowl, mix orange juice, lime juice, and chicken broth.

2. 2

   Slow-braise (about 135 minutes): Place pork, garlic, bay leaf, onion, and the juice/broth mixture into a pot or Dutch oven. Bring to a gentle simmer, cover, and cook until very tender, about 2 to 2 1/2 hours. If needed, add a splash of water to keep the pot from drying out.

3. 3

   Crisp the edges (about 15 minutes): Remove pork to a bowl and keep warm. Increase heat to medium-high. Add a little oil to the pot (if dry) and cook the pork in batches, letting it brown and crisp on the edges, 2–3 minutes per side. Stir in some of the braising liquid to keep it juicy, then taste and adjust salt.

4. 4

   Assemble (5 minutes): Warm tortillas. Fill with crispy carnitas, top with salsa and additional onion if desired, and serve immediately.