• Cut 3 pounds pork shoulder into 1 ½-inch to 2-inch pieces and put them in a large Dutch oven or heavy pot.
• Add ½ cup lime juice, 1 cup orange juice, 4 cloves garlic, 3 tablespoons chili powder, 1 teaspoon coriander, 1 teaspoon cumin, and 2 teaspoons 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 warmed tortillas, avocado, cilantro, cabbage, cheese, lime wedges for squeezing, and pickled onions.

SERVING SUGGESTIONS

• Serve with beans and rice or grilled corn and sliced watermelon.

SWAP SUGGESTIONS

• Vegetarian: Swap out the cooked pork for black beans and rice seasoned with lime and cilantro.
• Protein: Pork butt or shoulder can be swapped with pork tenderloin.
• Gluten-Free: Recipe is gluten free as written.
• Vegan/Dairy-Free: Remove cheese as a garnish.

WEEKEND PREP / MAKE AHEAD

• Carnitas can be made entirely in advance and store in the fridge in an airtight container for up to 5 days.
• Prepare the chopped cilantro and cabbage in advance and store wrapped in a damp paper towel tucked into a resealable bag or airtight container in the fridge.
• Pickled onions can be made in advance and stored in the fridge for up to 1 week.