Carnitas Tacos

Season the pork shoulder generously on all sides with salt, black pepper, and garlic powder.

Heat vegetable oil in a large skillet over medium-high heat. Sear the pork on all sides until a brown crust forms.

Transfer the seared pork to the basin of a large slow cooker.

Pour in the chicken broth, orange juice, and lime juice. Add the minced garlic and diced green chiles.

Sprinkle the chili powder, cumin, and oregano over the pork, then top with the chopped onion.

Cover the slow cooker and cook on low for 8 to 10 hours, until the pork is fall-apart tender.

Using two forks or tongs, shred the pork directly in the slow cooker, mixing it with the cooking juices.

To assemble the tacos, heat a large skillet or griddle over medium heat. Add a scoop of the shredded carnitas and let it crisp up.

Dip a corn tortilla into the cooking liquid in the slow cooker to coat it.

Place the dipped tortilla in the hot skillet and fry on both sides until lightly crisped.

Sprinkle shredded Chihuahua cheese over the tortilla, top with a portion of the crispy carnitas, and fold the tortilla in half.

Cook for another minute or two, pressing down with a spatula, until the cheese is melted and the taco is golden brown.

Repeat the process to make more tacos. Serve immediately, garnished with pico de gallo, fresh cilantro, and lime wedges if desired.