Slow-Cooked Carnitas Tacos

Preheat the oven to 200 degrees F (93 degrees C).

In a small bowl, mix the Brown Sugar (2 Tbsp) , Salt (1 tsp) , Ground Black Pepper (1 tsp) , Lime Juice (1/4 cup) , and Orange Juice (1/4 cup) with the Boneless Pork Shoulder (2 lb) . Cover and marinate overnight, or up to 24 hours.

Discard marinade and place the pork shoulder in the dutch oven.

Add the Dried Pasilla Chili Pepper (1) , Garlic (4 cloves) , Yellow Onion (1) , Bay Leaves (2) , Cinnamon Stick (1) , Ground Annatto (1/2 Tbsp) , Dried Oregano (1 tsp) , Salt (1 tsp) , Black Peppercorns (1 tsp) , Ground Coriander (1 tsp) , Vegetable Broth (1/4 cup) , Lime Juice (2 Tbsp) , and Orange Juice (2 Tbsp) to the dutch oven. Toss to combine.

Slow-cook in the oven for 7-8 hours at 200 degrees F (93 degrees C), or until meat is tender.

Remove Pork shoulder from the dutch oven. Shred pork shoulder using a fork or by hand.

Strain cooking liquid through a sieve to remove any solids, but reserve the liquid.

Add 2/3 cup cooking liquid over meat. Toss to combine.

In batches, transfer shredded meat to a non-stick frying pan over high heat. Without touching the meat, cook until the underside is browned, about 5 minutes. Toss to continue cooking, until some edges start to crisp up, about another 5 minutes, toss occasionally.

Turn off the heat, add 4 tbsp more cooking liquid to the pan, mix evenly.

In a bowl, drizzle juice from the Lime (1) over the Red Onion (1) to make a quick pickle.

Serve carnitas on Yellow Corn Tortillas (12) , top with Salsa Verde (to taste) , pickled onions, and Fresh Cilantro (1 bunch) .