1 1/2 pounds pork shoulder/butt, cut into 1" x 1" cubes
1 white onion, diced
2 garlic cloves, peeled and smashed
1 1/2 teaspoon ground cumin
1 teaspoon chile powder
Handful of cilantro, chopped
1 jalapeño pepper, diced
4 small corn or flour tortillas
1 1/2 cup Monterey jack, shredded
1 (15-ounce) can of refried beans (you'll have leftovers)
1 ounce queso fresco, crumbled
1/2 avocado, sliced
2 teaspoons sour cream
1. Lay the cubes of pork in one layer and sprinkle, on both sides, with salt, liberally. (I used about 1 1/2 teaspoons of salt.) Heat 2 tablespoons of vegetable oil in a cast iron skillet (or dutch oven) over high heat. When oil glistens, it's ready; using tongs, add cubes of pork, in one layer, and sear on both sides for 30 seconds to a minute, or until golden brown. Depending on the size of your skillet (or pot) you may need to do this in two batches. Remove pork and set aside.
2. Bring heat down to medium and add 1/2 of the diced onion; cook until translucent, about 3-5 minutes. Next, add the garlic cloves, ground cumin, chile powder, and toss. Cook for about 30 seconds more. Add the pork back to the skillet and squeeze the orange and the lime over the meat. Pour enough water so it covers the meat 3/4 of the way, and turn the heat to medium-high until it reaches a simmer. Once it's at a simmer, bring the heat down to medium-low. Cook, uncovered, for 3 hours, adding water frequently whenever it gets too low. The meat is ready when it's easily shreddable with a fork.
3. To assemble the mulitas, get all of your accessories ready. You're going to start by making the onion/cilantro mixture. In a small bowl, toss together the remaining diced onion, cilantro, jalapeño and juice from 1 lime. Set aside. Warm the refried beans in the or over the stovetop.
4. In a medium skillet, placed over medium-low heat, add 1 teaspoon of vegetable oil. When warm, add one corn tortilla and top with a handful of shredded cheese. Cover the skillet with a top and cook until cheese is melted, about 1 minute. Place a few tablespoons of shredded carnitas on top of cheese and place the second tortilla on top. Gently flip and cook for an additional minute more until top tortilla becomes warm. Remove and transfer to plate.
4. Top with a tablespoon of refried beans, spreading it out evenly. Sprinkle on onion and cilantro mixture, along with crumbled queso fresco. Top with a few slices of avocado and dollop of sour cream. Serve immediately with cold beer or margaritas.