4lb boneless pork butt, fat trimmed and cut into 2" cubes
1½tsp kosher salt
¾tsp pepper
1tsp ground cumin
1 onion, peeled and halved
2 bay leaves
1tsp dried oregano
2tbsp fresh lime juice
2cups water
1 medium orange, juiced and keep the halves
Assembly:
Flour toritillas, diced avocado, queso fresco and lime wedges.
Instructions
Preheat oven 300°F. Toss all ingredients into a dutch oven and place on medium high heat until it simmers. Once simmering, cover with lid and place in oven till meat falls apart when prodded with 2 forks (about 2 hours). **Can also make in slow cooker by placing all ingredients in crock and cooking on low for 8 hours.**
Line a large rimmed baking sheet with foil. Take meat out of pot using a slotted spoon and place on sheet. Remove all other ingredients from liquid and discard. Place the pot back on stove and simmer the liquid until thick and about down to 1 cup in measurement (about 20 minutes). Mean while pull apart the meat into bite size pieces with 2 forks. Preheat oven broiler and move rack to lower center position.
Once liquid is down to a cup put meat back in pot and stir. Place meat on baking sheet, spread evenly and place under broiler for 8 to 10 minutes or until edges char. Take out of oven and flip meat with a large spatula. Place back in oven and char other side for 5 to 8 minutes. Serve immediately with flour tortillas, avocado, lime wedges and queso fresco.
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/09/10/pork-carnitas-tacos/