Transform Taco Tuesday with authentic slow-braised carnitas—tender pork shoulder simmered in citrus and spices, then crisped to perfection. The secret? Low and slow braising followed by a quick broil for caramelized, crispy edges. Set up a DIY taco bar with charred jalapeños, fresh cilantro, avocado, and lime for the ultimate customizable feast. Minimal prep, maximum flavor.
• 3 pounds boneless pork shoulder or pork butt, cut into 4 inch chunks
• 3 teaspoons Kosher salt
• freshly ground black pepper
• 2 tablespoons canola oil, if needed (if your pork butt has plenty of fat, you won’t
need to add any oil to the pan)
• 2 white onions, peeled and quartered lengthwise
• 2 dried bay leaves
• 2 teaspoons ground cumin
• 2 teaspoons dried Mexican oregano
• zest of 1 orange
• 2 cups freshly squeezed orange juice
• 2 cups chicken broth
• flake salt
• For serving: corn tortillas, charred green onions and jalapenos, chopped white onion,
radishes, cilantro, avocado, lime wedges, fire-roasted salsa
