Ingredients
1 ¾ pounds Boneless Pork Shoulder, trimmed
1 tablespoon Dark Brown Sugar
1 teaspoon Kosher Salt, divided
¾ teaspoon Black Pepper, divided
¼ cup fresh Lime Juice, divided
¼ cup fresh Orange Juice, divided
2 cups Hot Water
1 dried Ancho Chile
4 Garlic, cloves, smashed
1 White Onion, sliced (about 1 ½ cups)
1 Bay Leaf
1 Cinnamon Stick
2 Oregano Sprigs
1 tablespoon Canola Oil
12 (6-in.) Corn Tortillas, warmed
6 tablespoons chopped White Onion
Lime Wedges and Cilantro, for toppings
Instructions
Cut pork into 3-inch pieces, and place in a large ziplock bag. Sprinkle with brown sugar, ½ teaspoon salt, and ½ teaspoon black pepper. Add 2 tablespoons lime juice and 2 tablespoons orange juice to bag, and seal, removing as much air as possible. Refrigerate 8 to 24 hours.
Place 2 cups hot water and dried ancho chile in a bowl, and let stand 10 minutes. Drain, reserving ¼ cup soaking liquid. Transfer pork to a 5- to 6-quart slow cooker, and discard marinade. Add garlic, sliced onion, bay leaf, cinnamon stick, oregano, ancho chile, reserved ¼ cup soaking liquid, remaining 2 tablespoons lime juice, and remaining 2 tablespoons orange juice. Cover and cook on low until meat is very tender, 7 to 8 hours.
Remove pork to a bowl, and pour cooking liquid through a fine wire-mesh strainer into a separate bowl. Discard solids. Heat canola oil in a large cast-iron skillet over medium-high. Add pork, and sear 1 minute without stirring. Return pork to bowl. Add ½ cup cooking liquid to skillet. Use a wooden spoon to scrape up any bits of pork stuck to bottom of skillet. Pour over pork; add remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Shred pork. Divide pork evenly among tortillas; top each with 1 ½ teaspoons chopped onion. Serve with cilantro and lime wedges, if desired.