Carnitas Tacos

Pork Mastery

• 3 lbs pork shoulder, cut into large chunks
• 1 orange, halved
• 1 white onion, quartered
• 6 garlic cloves
• 2 bay leaves
• 1 tsp cumin
• 1 tsp Mexican oregano
• ½ tsp ground cinnamon
• 1 tbsp salt
• 1 cup water

1. 01Pile everything in a heavy pot. Squeeze the orange in, then throw the halves in too.
2. 02Simmer covered 2.5 hours until the pork is tender and the liquid has mostly gone.
3. 03Crank the heat and let the pork fry in its own fat until the edges go mahogany.
4. 04Shred, keeping the crispy bits.

King's notes

• Don't crowd the final fry. Crisp in batches if you have to.
• Salsa verde is the partner. Pico works. Cream sauces do not.