Ingredients
Scale
- 4 lb pork shoulder cut into large chunks
- 2 tbsp salt
- 1 tsp black pepper
- 1 tbsp cumin
- 1 tbsp oregano
- 4 garlic cloves smashed
- 1 onion quartered
- 1 cup orange juice
- 2 bay leaves
- ½ cup water
Instructions
- Season the pork with salt, pepper, cumin, and oregano.
- Place the seasoned pork into a Dutch oven along with garlic, onion, orange juice, bay leaves, and water.
- Cover the Dutch oven and cook the pork at 300°F for 2.5–3 hours until it is fork-tender. Shred the cooked pork after removing it from the pot.
- Spread the shredded pork onto a baking sheet and drizzle some of the cooking liquid on top.
- Broil the pork on low for 15–25 minutes, tossing occasionally, until the edges are crispy. Serve on tortillas with your favorite toppings.
Notes
For extra flavor, try adding a splash of lime juice before serving.
These tacos are great with fresh avocado, cilantro, and salsa toppings.
Leftover pork can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.