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1
Preheat oven to 325 degrees F. Combine chili powder, turmeric, celery salt, cumin seed, and cayenne pepper in a bowl and mix.
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2
Using your hands, work the dry rub over the entire pork shoulder.
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3
Reserve any leftover dry rub.
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4
Heat a Dutch oven over medium high heat and when hot, add olive oil to coat the bottom of the pan.
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5
Place pork in the Dutch oven.
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6
Brown the meat 4 minutes on each side and 1 minute on the edges.
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7
Transfer browned pork to a mixing bowl with the leftover rub and allow it to rest.
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8
Add chopped onion to the Dutch oven and saute for 2 minutes.
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9
Then, add the garlic and saute for another minute.
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10
Add 1 cup of water and scrape up the bits from the bottom and sides of Dutch oven.
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11
Return the pork and remaining dry rub to the Dutch oven.
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12
Add enough water so that the liquid comes 3/4 up the sides of the pork.
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13
Cover and place in oven for 2.5 to 3 hours until pork easily falls apart when pulled with a fork.
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14
Transfer pork to a cutting board and let it rest for 10 minutes.
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15
Pull all the pork (now carnitas!)
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16
apart with two forks.
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17
In a medium sized skillet over medium heat, add thinly sliced red onion and poblano peppers and cook until tender and slightly browned.
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18
Set up your taco bar with whole wheat tortilla shells, carnitas, onion/poblano mixture, cilantro, guacamole, cheese, lime and more.
