Carnitas (Pulled Pork Tacos)

Preheat oven to 350°F.

Combine salt and rest of spices in a small bowl. Spread spice mixture onto a plate. Evenly coat the pork pieces on all sides with the dry rub.

Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add in the seasoned pork pieces, and sear all sides until browned (about 1 minute per side). Remove pork from the Dutch oven.

Pour in the beer (or chicken stock if you prefer), with pot over medium heat and scrape the bottom of the Dutch oven to deglaze and release the browned bits of pork. Add in the orange juice, and bring mixture to a boil.
Add in the seared pork. Cover Dutch oven and place in oven for 1/2 hour.

Remove lid, turn pork pieces over, and return to oven–uncovered–for about 1 1/2 hours, or until the pork is fork-tender, turning the pork pieces 1-2 times during the cooking process.

Shred pork in the Dutch oven, right into the sauce using two forks. Toss the pulled pork with the reduced sauce. There will be less sauce than there is for BBQ pulled pork (or my Spicy Pulled Chicken), so don’t expect a super saucy end result.

Serve the shredded meat in corn tortillas with accoutrements (avocado, Greek yogurt, chopped cilantro, salsa and lime wedges).