Pork Carnitas | Recipe Cart

Ingredients

• About 5 pounds (2.25 kilograms) pork shoulder, trimmed and cut into roughly 3-inch cubes
• Kosher salt
• 1 tablespoon cumin
• 1 tablespoon brown sugar
• 2 teaspoons dry oregano, preferably Mexican
• 1 1/2 teaspoons coriander
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 to 2 tablespoons canola oil
• 4 cloves garlic, peeled and smashed
• 1 red onion, peeled and quartered
• 1 1/2 cups (375 milliliters) light flavored beer, such as lager
• 1 lime, halved
• 1 orange, halved
• 1 to 2 chipotle peppers in adobo sauce
• Corn tortillas and/or Crispy Cheesy Shells, recipe follows
• Guacamole, recipe follows
• Pico de Gallo, recipe follows
• Cotija or feta, sour cream and cilantro
• 2 cups (230 grams) shredded Cheddar or jack cheese
• 6 to 8 corn or flour tortillas
• 3 ripe avocados
• 1/4 cup finely chopped cilantro
• 1/4 red onion, finely diced
• 2 cloves garlic, finely minced
• 1 to 2 limes, juiced
• 3 to 4 tomatoes on the vine, diced
• 1/2 red onion, diced
• 1 clove garlic, finely minced
• 1/3 to 1 jalapeño or serrano pepper, finely diced
• 1/4 cup chopped cilantro
• 1 lime, juiced