Multicooker Carnitas Street Tacos

Ingredients

• 1 orange
• 3 lb bone-in pork butt
• 1 tablespoon kosher salt
• 2 cups cola
• 2 bay leaves
• 1 cinnamon stick
• 6 cloves garlic
• 1 ½ teaspoons ground cumin, divided
• 1 large white onion
• ½ bunch fresh cilantro
• 4 limes, for juice/wedges
• 2 (16 oz) blocks lard (or shortening)
• 24 street taco–size corn tortillas
• 2 tablespoons Mexican-style hot sauce, for serving

Steps

1. Halve orange. Cut pork into 1 1/2-inch cubes; coat with salt (wash hands). Place pork, orange halves, cola, bay leaves, cinnamon stick, garlic, and 1 teaspoon cumin in multicooker. Close lid and seal following manufacturer’s instructions. Cook on HIGH 40 minutes (or place in slow cooker and cook on HIGH 4 hours) until pork is 185°F. Let steam release naturally 10 minutes, then release remaining steam carefully. Transfer pork and cooking liquid to wide roasting pan and chill 30 minutes.
2. Meanwhile, chop onion and cilantro finely. Juice 2 limes (2 tablespoons); cut remaining 2 limes into wedges. Heat lard in large Dutch oven to 325°F.
3. Remove cooled pork from braising liquid (reserve braising liquid for cooking rice or beans if desired); pat pork very dry. Fry pork, in batches if needed, 3–4 minutes until golden. Transfer fried pork to paper towel–lined baking sheet to drain. Place drained pork in medium bowl and shred coarsely. Stir in lime juice and remaining ½ teaspoon cumin; toss to coat well.
4. Warm tortillas following package instructions. Separate tortillas into 12 stacks of 2 tortillas each. Divide pork mixture among tortilla stacks; top with onions and cilantro. Serve with lime wedges and hot sauce.