For the Carnitas:
1 (3-pound) pork shoulder (or butt), trimmed of excess fat
Juice of 4 limes
1 cup orange juice
4 garlic cloves, crushed
3 tablespoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon kosher salt
16 (6-inch) corn tortillas, warmed
1 large avocado, chopped or sliced
¼ cup chopped fresh cilantro
½ cup shredded red cabbage
1/3 cup Cotija cheese, crumbled
8 lime wedges
Cut the pork shoulder into 1 ½-inch to 2-inch pieces and put them in a large Dutch oven or heavy pot. Add the lime juice, orange juice, garlic, chili powder, coriander, cumin, and salt. Add just enough water to cover the pork and bring to a boil. Reduce the heat to medium-low, cover, and cook for 30 minutes. Remove the lid and continue cooking on a gentle simmer for 1 ½ to 2 hours, stirring occasionally.
Increase the heat to medium-high and cook, stirring, until all of the liquid has been absorbed or evaporated, 10 minutes. Continue cooking, carefully turning the pork pieces, until they develop brown crispy edges, 5 minutes.
Serve the pork with the pickled onions, warmed tortillas, avocado, cilantro, cabbage, cheese, and lime wedges for squeezing.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes