Tacos de Carnitas con Salsa de Chile

Method

1. Heat oil in a large skillet over medium heat. Add pork, onion, garlic, jalapeño, chili powder, cumin, oregano, and salt. Cook until pork is browned, about 8 minutes.
2. Pour in chicken broth, bring to a simmer, cover, and cook for 1 hour, stirring occasionally.
3. Shred pork with two forks. In a separate pan, warm tortillas over medium heat for 1 minute per side.
4. Combine cilantro, lime juice, and a pinch of salt in a bowl. Serve tacos with pork, salsa, and lime mixture.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.