Name: Pork Carnitas Street Tacos
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Cuisine: Mexican
Ingredients: 2 lb pork shoulder (Boston butt), cut into 2-inch chunks; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp ground cumin; 0.25 tsp dried oregano; 0.5 cup orange juice; 0.25 cup lime juice; 0.5 cup chicken broth; 2 cloves garlic, minced; 1 bay leaf; 12 small corn tortillas; 0.5 cup diced white onion, for serving; 0.25 cup chopped fresh cilantro, for serving; lime wedges, for serving

1. Season pork chunks with salt, pepper, cumin, and oregano. 2. In a large Dutch oven or heavy-bottomed pot, combine seasoned pork, orange juice, lime juice, chicken broth, minced garlic, and bay leaf. Bring to a simmer over medium-high heat. 3. Reduce heat to low, cover, and simmer for 2.5-3 hours, or until pork is very tender and easily shreddable. Stir occasionally. 4. Remove pork from the liquid and shred it using two forks. Skim off excess fat from the cooking liquid and discard the bay leaf. Reserve some liquid. 5. Heat a large skillet over medium-high heat. Add shredded pork in a single layer and cook, undisturbed, until crispy and browned on the bottom, about 5-7 minutes. Add a splash of the reserved cooking liquid to moisten and help create crispiness. 6. Flip the pork and crisp up the other side. Repeat in batches if necessary. 7. Warm corn tortillas. Fill each with crispy carnitas, diced onion, and fresh cilantro. Serve with lime wedges.

Instructions