Carnitas

Ingredients:

• 1.3 kg of fatty boneless pork shoulder, cut into 5 cm pieces.
• 2/3 cup vegetable oil or lard
• 1 teaspoon dried Mexican oregano
• A large pinch of red pepper flakes
• A small pinch of ground cloves
• 6 cloves garlic, thinly sliced
• 3 bay leaves
• Juice of 2 limes
• 2 strips of orange zest (7 cm each)
• Half a small white onion, finely chopped
• Soft corn tortillas, for serving
• Toppings: sour cream, chopped fresh cilantro, pickled onions, sliced ​​avocado, and pico de gallo

Preparation:

1. Combine the pork with 2 tablespoons of salt. Transfer to a 6- to 7-quart Dutch oven (or stockpot) along with the oil, oregano, red pepper, cloves, garlic, bay leaf, lime juice, orange zest, and onion. Pour in 4-5 cups of water. Bring to a vigorous boil, then reduce heat to low, partially cover the pan, and simmer, stirring occasionally, until the pork is tender and just beginning to fall apart, about 1 1/2 hours. Discard the bay leaf and orange zest. The pork won't look very appetizing at this point, but don't panic!
2. Remove the lid and increase the heat to medium. Simmer gently, stirring frequently, until all the water has evaporated and the pork is browned and beginning to brown lightly in the fat in the bottom of the pan. Continue cooking, scraping up any browned bits frequently, for 30-40 minutes. Use a slotted spoon to remove the pork from the remaining oil in the pan.
3. Shred the meat. Serve with tortillas and taco toppings.