Yields 24 tacos
- 4 lbs pork shoulder, cut into 2 inch pieces
- 3 cups chicken stock
- 1 large white onion, sliced thin
- 1 medium orange, cut into quarters
- 8 cloves garlic, smashed
- 3 bay leaves
- 2 Tbsp Mexican oregano
- 2 Tbsp cumin seed
- 1 small chipotle pepper
- 1Tbsp kosher salt
Place all ingredients into a wide stock pot – bring to a boil then lower the heat to a simmer.
Cook for 1 ½ to 2 hours until the pork is tender and most of the liquid has evaporated.
Remove the bay leaves and orange pieces – transfer the pork into an oven safe dish.
Pre-heat the oven to 450* and cook the pork uncovered until it begins to crisp and brown – about 20-30 minutes.
Serve carnitas on corn tortillas, sprinkle with minced white onion, thinly sliced radishes, cilantro and lime wedges.