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1
Heat the olive oil in a large Dutch oven over high heat.
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2
Sear the pork shoulder on all sides to let it brown.
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3
It does not need to be completely cooked through at this point, just brown on the outside.
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4
Add the onion, garlic, rosemary and cilantro and let them get fragrant for a minute.
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5
Then pour in the hard apple cider and chicken stock.
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6
Season the mixture with the chili powder, pumpkin pie spice, salt and pepper.
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7
Add the Worcestershire sauce and the bay leaves last.
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8
Let the mixture come to a boil and reduce it to a simmer.
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9
Cover the dutch oven and let the pork cook for 2 hours to become fall apart tender and super flavorful.
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10
When its done, remove the dutch oven from the heat and let it rest for 5 minutes.
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11
Then transfer it to a cutting board and discard the bones and fat back.
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12
Any remaining liquid can also be discarded, as well as the bay leaves.
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13
Shred the pork with two forks.
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14
Time to assemble the tacos!
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15
Warm up the taco shells in a dry cast iron skillet for just 30 seconds on each side.
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16
Fill each taco shell with the desired amount of carnitas.
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17
Then top them as desired with avocado, cheese and salsa.
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18
Serve them with lime wedges and squeeze the fresh lime juice onto the tacos to really wake them up.
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19
Enjoy!
