Prep:

1. Cut the pork shoulder into four or five even chunks and coat with Taco Spice Blend, plus the kosher salt.
2. Get a Dutch oven up to medium high and melt in a couple tablespoons (30 to 45 grams) of lard or coconut oil (though lard is my favorite). Drop in the seasoned pork and sear the sides. If the spices are starting to burn, reduce the temperature just a bit. It’s also a good idea to work in batches to avoid overcrowding the pan. If too many chunks of meat go in together the result will be steaming, not searing. Not pretty.
3. Once seared, return all meat to the pan, drop in the sliced onion, crushed garlic and diced jalapeño. Lightly mix up the ingredients, but make sure the pork gets priority at the bottom of the dog-pile.
4. Next pour in the fresh lime juice, water, and tequila. Bring to a boil, then reduce the temperature to simmer and cover.
5. Let the pork braise stove top for two hours or until the pork falls apart easily when gently pressing with the back of a fork.
6. Remove the Dutch oven from the heat, shred the pork (discard any fatty bits) and bring together with the juices. Scoop all the pork out, transfer to a baking dish and pop it under the broiler for a few minutes to crisp up the carnitas. Just eyeball it.
7. Pour the remaining braising liquid over the carnitas and serve with fresh cilantro and a few lime wedges for squeezing. Other toppings that go great with carnitas are avocado, sliced radishes, finely diced red onion and even fresh pineapple, if you’re feeling adventurous.