Carnitas Soft Tacos

Preheat oven to 325°F. Combine chili powder, turmeric, celery salt, cumin seed, and cayenne pepper in a bowl and mix. Using your hands, work the dry rub over the entire pork shoulder. Reserve any leftover dry rub.

Heat a Dutch oven over medium high heat and when hot, add olive oil to coat the bottom of the pan. Place pork in the Dutch oven. Brown the meat 4 minutes on each side and 1 minute on the edges. Transfer browned pork to a mixing bowl with the leftover rub and allow it to rest.

Add chopped onion to the Dutch oven and sauté for 2 minutes. Then, add the garlic and sauté for another minute. Add 1 cup of water and scrape up the bits from the bottom and sides of Dutch oven.

Return the pork and remaining dry rub to the Dutch oven. Add enough water so that the liquid comes 3/4 up the sides of the pork. Cover and place in oven for 2.5 to 3 hours until pork easily falls apart when pulled with a fork. Transfer pork to a cutting board and let it rest for 10 minutes. Pull all the pork (now carnitas!) apart with two forks.

In a medium sized skillet over medium heat, add thinly sliced red onion and poblano peppers and cook until tender and slightly browned.

Set up your taco bar with whole wheat tortilla shells, carnitas, onion/poblano mixture, cilantro, guacamole, cheese, lime and more.