Carnitas (Crispy, Tender Mexican Pork)

Steps

1. Combine pork shoulder, pork belly, chicken stock, salt, and pepper in a large heavy pot. Cover and bring to a boil over medium-low heat.
2. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours.
3. Uncover and continue cooking until liquid has reduced slightly but not completely, about 10 minutes. Remove from heat.
4. Transfer half of the pork and pan juices to a large skillet, preferably nonstick. Cook over high heat until liquid evaporates and pork begins to fry in its rendered fat.
5. Fry, stirring occasionally and breaking up pork with a spoon, until browned and beginning to crisp, 10-15 minutes.
6. Using a slotted spoon, transfer pork to a paper-towel-lined baking sheet. Cover with foil to keep warm and moist.
7. Repeat frying process with remaining pork and pan juices.
8. Serve carnitas with warm tortillas, avocado, cabbage, onion, cilantro, oregano, and lime wedges for building tacos.