Carnitas

• 2 pounds boneless pork shoulder
• 3 garlic cloves
• 2 tablespoons fresh oregano leaves or 1 teaspoon dried
• 2 tablespoons fresh thyme leaves or 1 teaspoon dried
• 1 Turkish bay leaf
• ½ teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 1½ cups
• Vegetable oil, if needed
• Masa to make 8 to 12 homemade tortillas, or store-bought corn tortillas
• 1 ripe Hass avocado
• 1 to 1½ cups fresh tomato salsa, homemade or store bought
• 1 cup fresh cilantro sprigs

1. Cut the pork into 1-inch cubes. Press the garlic (about 1 tablespoon). Chop the oregano (about 1 tablespoon) and thyme (about 1 tablespoon).

2. Combine the pork, garlic, oregano, thyme, bay leaf, cumin, ½ teaspoon salt, and ¼ teaspoon pepper in a deep heavy skillet (preferably cast iron). Add the chicken stock and 1½ cups water.

3. Bring the mixture to a boil over high heat; reduce the heat to very low and cover the skillet with parchment paper or aluminum foil and then the lid. Cook at a bare simmer for 1½ hours, or until the pork is very tender. Add water as needed to keep the pork partially covered with liquid.

4. Remove the cover from the skillet and simmer the pork, uncovered, stirring occasionally, for about 30 minutes, or until all the liquid has evaporated and the pork has cooked in its own fat and turned golden. If there is not enough fat left in the pan to brown the pork, add 1 to 2 tablespoons vegetable oil. Remove and discard the bay leaf

5. Meanwhile, prepare homemade tortillas following the instructions on the masa package or wrap store-bought corn tortillas in aluminum foil and warm in a preheated 300°F oven. Halve, seed, peel, and coarsely chop the avocado.

6. To serve, top the tortillas with the pork, salsa, chopped avocado, and cilantro sprigs.