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Crispy, slow-braised pork piled onto corn tortillas with fresh salsa, onion, and cilantro. These protein-packed tacos deliver the authentic taste of Michoacán for an unforgettable family meal.
Trim excess fat from the pork shoulder and cut into large 2-inch chunks for even cooking.
Season pork pieces thoroughly with salt, pepper, oregano, and cumin, then place in a large Dutch oven or heavy pot.
Add bay leaves and squeeze the juice from one orange over the pork; nestle the orange halves in the pot for extra flavor.
Cover with a tight-fitting lid and cook over low heat for 2 to 2.5 hours, turning pork halfway, until meat is very tender.
Remove lid, increase heat to medium-high, and cook uncovered for another 20–30 minutes, stirring occasionally, until pork becomes golden and lightly crisp at the edges as liquid evaporates.
Warm corn tortillas on a dry skillet until pliable, then assemble tacos by layering carnitas, diced white onion, fresh cilantro, and salsa.
