Dad's Crispy Carnitas Tacos

Taylor's dad was kind enough to share his *famous carnitas recipe with us. It took a little working to develop an actual recipe, because it's never been written down before! Enjoy as tacos, a salad or for breakfast in chilaquiles.

Ingredients

• 2 pounds Rusty Hinges Ranch Pasture Raised Boston Pork Butt
• 1 yellow onion
• 1 large handful chopped cilantro (about 1 cup)
• 1 orange
• 1 lemon
• 1 lime
• salt & pepper
• 2 Tablespoons vegetable oil
• white corn tortillas

Instructions

1. Preheat oven to 275°F.
2. Set pork leg onto a baking sheet and allow to rest while your oven is preheating and you prep the rest of your ingredients.
3. Cut and juice your citrus into one bowl. Set aside.
4. Roughly chop about 1 cup of cilantro. Set aside.
5. Peel and dice your onion. Set aside.
6. Generously salt and pepper your pork leg. Don't be shy!
7. Juice the citrus over it and add the onion and cilantro.
8. Cover with foil and bake for 1 hour.
9. Remove foil, turn oven up to 375 and cook for 30 mins or so.
10. The pork is done when you can easily shred with a fork. 
11. Shred all of your pork using a fork or tongs. Set aside.
12. Get a cast iron skillet piping hot, add 2 tablespoons oil and sear the pork until just crispy.
13. Serve over tortillas with your favorite toppings.