Best Mexican Carnitas Pulled Pork Tacos

Cut the pork shoulder into large chunks (about 2 inches size), then season pork with salt and pepper.

In a large pot or Dutch oven, heat cooking oil over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides. This should take about 10-15 minutes.

Once the pork is browned, add in the minced garlic, cumin, and bay leaves.

Mix the orange juice, lime juice, and water and pour it into the pot. It should be enough to cover the meat.

Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the meat is very tender and can easily be shredded with a fork.

Once the meat is tender, remove the pot from the heat. Using a slotted spoon, transfer the pork to a large baking sheet and shred the meat using two forks.

Spread the shredded pork in a thin layer on a baking sheet and place under the broiler of your oven for about 5-10 minutes until the meat is slightly crispy on top.

While the meat is broiling, strain the leftover cooking liquid and reserve it for later use.

Once the meat is crispy, remove it from the oven. Drizzle a bit of the reserved cooking liquid over the meat to keep it juicy.

Serve the carnitas with diced onion, cilantro, warm tortillas, and your favorite salsa.