Tacolicious Carnitas

• 2 1/2 lb boneless pork shoulder, cut into 1-2″ cubes
• 1 c sliced onion
• 3 cloves garlic, minced
• 3 T brown sugar
• 1 1/2 T kosher salt
• 1 1/2 tsp dried Mexican oregano
• 1 bay leaf
• 2 T orange juice
• 2 tsp lemon juice
• 6 T vegetable oil – divided
• 2 T butter (optional)
• corn or flour tortillas, warmed – or rice
• chopped onion, cilantro, salsa, and lime wedges for serving

In a medium bowl combine the pork with the onion, garlic, sugar, salt, oregano, bay leaf, orange juice and lemon juice and toss to coat the meat evenly.  Cover and refrigerate for several hours – or up to 24 hours.

Bring the pork to room temperature.  Add 3 T oil to a large, heavy pot with a lid and heat to medium high.  Add the pork mixture, stir a bit, cover the pot, turn down the heat to low and cook the pork for about 3 hours – or until the pork pulls apart easily with forks.

Remove from the heat.  With a slotted spoon, transfer the pork to a bowl and shred, using two forks.

Return the pot to the stove over high heat, add the remaining 3 T of oil – and the butter, if you’re using it; when the oil begins to smoke add about 1/2 of the meat and cook, stirring, for about 4-6 minutes or until crispy.  Repeat with the remaining meat.

Serve with tortillas, onion, cilantro, salsa, and lime.