Slow Cooked Carnitas with Homemade Flour Tortillas – The Ranch Table

Ingredients

• 4 pounds bone-in pork shoulder
• 24 ounces cane sugar cola (Two 12 ounce bottles)
• 1 cup freshly squeezed orange juice
• 2 medium sweet onions, roughly chopped
• 2 large poblano peppers, roughly chopped
• 1 orange, cut into rounds
• 5 large garlic cloves, peeled and crushed
• ¼ cup olive oil
• 2 tablespoons plus 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ cinnamon stick
• ½ teaspoon freshly ground black pepper
• 1 bay leaf
• 3 cups all-purpose flour
• 1 cup hot water
• ½ cups unsalted butter, room temperature (1 stick)
• 1½ teaspoons baking powder
• 2 teaspoons kosher salt
• 2 medium white onions, chopped finely (about 1½ cups)
• 1 large bunch cilantro, finely chopped (about 1 cup)
• 10 ounces queso fresco, crumbled
• 3 large avocados, cut into cubes
• 6 limes, cut into 6 wedges each
• 6 small radishes, sliced paper thin