Our Favorite Carnitas Tacos
1 tablespoon high heat oil
3-4 pounds pork shoulder, quartered
1 cup beer or chicken stock
1 medium onion, diced
5 cloves garlic, peeled and minced
2 bay leaves
1 cinnamon stick
1 1/2 teaspoon mexican oregano
a bit of orange zest
1 chipotle in adobo sauce, chopped
2 teaspoons fresh ground cumin
1 teaspoon black pepper
1 teaspoon chili powder
1 1/2 teaspoons salt
Heat oil in a large sauté pan over high heat. Add the pork and sear on each side until browned (about 1-2 minutes per side). Transfer pork to pressure cooker.
Add the remaining ingredients and stir to combine. Cook on high pressure for 35 minutes. Depressurize under cold water and remove lid. Remove pork to platter.
Preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker. (Don't discard the juices, we're going to use them later!)
Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
For the taco: spoon some pork onto your favorite tortilla, add whatever toppings you love (we prefer some pickled red onion, lettuce, and some perfectly ripe avocado), and enjoy!