Pork Carnitas Tacos with Pickled Red Onion

Ingredients

• 3 lb pork shoulder, cut into large chunks
• 1 1/2 tsp kosher salt
• 1 tsp cumin
• 1 tsp dried oregano
• 4 garlic cloves
• 1 orange, juiced
• 1 lime, juiced
• 1/2 cup water
• 1 red onion, thinly sliced
• 1/2 cup white vinegar
• 1/2 cup hot water
• 1 tbsp sugar
• 1 tsp salt
• 12 corn tortillas
• cilantro
• lime wedges

Instructions

1. Combine onion, vinegar, hot water, sugar, and salt. Let pickle at least 30 minutes.
2. Season pork with salt, cumin, and oregano.
3. Place pork, garlic, orange juice, lime juice, and water in a Dutch oven.
4. Cover and cook at 325F approximately 2 1/2-3 hours until fork-tender.
5. Shred pork.
6. Spread pork on a sheet pan with some cooking juices.
7. Broil briefly until edges become crisp.
8. Warm tortillas.
9. Fill with carnitas.
10. Add pickled onion and cilantro.
11. Serve with lime.

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