California Fig Pork Carnitas - California Figs - California Figs

Ingredients

• 3 pound boneless pork shoulder, cut into 2 to 3-ounce pieces
• 6 garlic cloves
• 1 naval orange, cut into eighths
• 2 bay leaves
• 2 dried Guajillo chiles, stems and seeds removed
• 1 teaspoon whole black peppercorns
• ¼ cup maple syrup
• ¼ cup extra virgin olive oil
• ¼ cup fresh or prepared orange juice
• 2 tablespoons chipotle puree in adobo
• ½ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 1 medium white onion, halved and sliced
• 2 poblano peppers, stems and seeds removed, sliced into ¼-inch strips
• Zest of 1 orange, cut into thin slivers
• 8 California Dried Figs, stems removed, quartered
• Warm corn or flour tortillas
• Steamed rice
• Avocado slices
• Salsa
• Lime wedges
• Queso fresco
• Cilantro sprigs