Carnitas Tacos

Instructions

1. Season the pork
   In a large bowl, combine the pork chunks with salt, cumin, oregano, minced garlic, orange juice, orange zest, and lime juice. Toss well to coat all pieces evenly and let marinate for at least 30 minutes or refrigerate for up to 4 hours.
2. Prepare for slow cooking
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, add the marinated pork pieces and sear until browned on all sides, about 2-3 minutes per side. Return all pork to the pot, add bay leaves and cinnamon stick, and pour in any remaining marinade.
3. Slow cook the carnitas
   Add just enough water to barely cover the meat. Bring the liquid to a boil, then reduce heat to low. Cover and simmer for about 3 hours, or until the pork is very tender and easily falls apart when pressed with a fork. Check occasionally and add more water if needed to keep the meat partially submerged.
4. Crisp the carnitas
   Once the pork is tender, remove the bay leaves and cinnamon stick. Increase the heat to medium-high and cook uncovered, allowing the liquid to evaporate. Once most of the liquid has evaporated (about 15-20 minutes), the fat will begin to render. Gently stir and turn the meat occasionally to crisp all sides evenly, until pieces have a golden, crispy exterior but remain juicy inside.
5. Shred the meat
   Transfer the carnitas to a serving dish and shred the larger pieces using two forks, while maintaining some chunks for texture. Drizzle with a few spoonfuls of the cooking liquid to keep the meat moist and flavorful.
6. Warm the tortillas
   Heat the corn tortillas on a dry skillet or directly over a gas flame for about 30 seconds per side until soft and pliable. Keep them warm by wrapping in a clean kitchen towel or aluminum foil.
7. Assemble the tacos
   Place a generous portion of carnitas on each warm tortilla. Top with diced onion and chopped cilantro. Serve immediately with lime wedges and your favorite salsa or hot sauce on the side.