Pork Carnitas | Blue Jean Chef - Meredith Laurence

Ingredients

• 3 pounds boneless pork shoulder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon ground coriander
• ½ teaspoon ground cinnamon
• 2 teaspoons salt
• 1 tablespoon olive oil
• 2 onions (cut into wedges)
• 2 cloves garlic (smashed)
• 2 Jalapeño peppers (seeded and sliced)
• 1 cup beef stock
• 2 oranges
• Flour tortillas or taco shells
• Cheddar cheese
• Guacamole
• Salsa
• Sour cream
• Lime wedges
• Fresh cilantro leaves