Step 1

For the carnitas:

Step 2

Cut the pork into 2-inch chunks, cutting off any large pieces of fat. In a large bowl, combine the pork, chili powder, cumin, salt, oregano, paprika, pepper, pepper flakes and cinnamon. Toss until the pork is coated.

Step 3

Heat the avocado oil in a large Dutch oven over medium heat. Working in batches, add the pork and cook until a nice crust forms, about 1 minute per side.

Step 4

Return all of the meat to the pan and add enough water to cover the pork.

Step 5

Add the onion, garlic, orange juice and lime juice. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the pork is very soft and tender, 1½ to 2 hours.

Step 6

Once the pork is soft and easily broken up with tongs, increase the heat to medium. Continue to cook, stirring the pork with the tongs until the liquid is fully absorbed and the pork is falling apart and can be easily shredded.

Step 7

For crispy carnitas, increase the heat to medium-high and cook, stirring occasionally, until the pork is browned and crisp, 5 to 7 minutes. Alternatively, spread the shredded carnitas on a foil-lined sheet pan and broil for 2 to 3 minutes until crisp.

Step 8

For the taco bar:

Step 9

Wrap the tortillas in a damp paper towel and microwave for 30 seconds to 1 minute, until warm.

Step 10

Set out the tortillas, carnitas, guacamole, sour cream, red onions, cilantro and lime wedges.