Shoulder Roast Carnitas

INGREDIENTS
1/4 cup vegetable oil
3 1⁄2 pounds pork shoulder, cut into 2” pieces 1 tablespoons kosher salt
1 medium onion, chopped
1 clove garlic, crushed
1 orange cut into thick slices
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
4 cups chicken broth
24 corn tortillas warmed for serving

INSTRUCTIONS
Heat the vegetable oil in a large Dutch oven over high heat. Season the pork pieces with salt, and then place the pork in the Dutch oven. Cook until browned, about 8 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Add the chicken broth, and place the orange slices on top of the meat. Bring to a boil and then reduce heat to medium-low; cover and simmer until pork is very tender, about 2 hours.
Preheat oven to 400° Discard the orange slices; transfer the pork to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid.
Bake the pork in the preheated oven until browned, about 20 minutes. Drizzle more of the cooking liquid on the meat after 10 minutes, and shred the meat as it browns.
Spoon 2 to 3 tablespoons of shredded pork onto each tortilla. Top with cilantro, chopped onion, salsa, and grated Monterey Jack cheese. Serve with lime wedges and
tomatoes, if desired.