Carnitas de Cerdo Estilo Michoacán (Slow-Cooked Pork for Tacos)

• 1.2 kg Pork shoulder, boneless
• 2 tsp Fine sea salt
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 6 cloves Garlic
• 1 medium White onion
• 300 ml Orange juice
• 2 pieces Lime
• 20 g Fresh coriander
• 12 pieces Corn tortillas

1. Heat the oven to 160°C (320°F). Cut the pork into large chunks, about 5 cm, then season all over with the salt, cumin and oregano.
2. Lightly crush the garlic cloves and cut the onion into thick wedges. Put the pork, garlic and onion into a Dutch oven, then pour over the orange juice and squeeze in the juice of 1 lime.
3. Cover and cook in the oven for 2 hours, turning the pork once halfway through, until very tender and easily pulled apart. If the pot looks dry at any point, add a small splash of water to keep a little liquid in the base.
4. Increase the oven to 220°C (430°F). Uncover and roast for 20 to 25 minutes, turning once, until the edges are deeply browned and crisp and the liquid has reduced to a glossy coating.
5. Finely chop the fresh coriander and cut the remaining lime into wedges. Warm the tortillas in a dry pan or directly over a low flame until pliable, then fill with the carnitas and top with onion from the pot and coriander; serve with lime wedges for squeezing.

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