Carnitas Tacos with Orange and Jalapeño Salsa

Preheat your oven to 425ºF. Mix the first five ingredients together to make a rub. Generously coat the outside of the pork roast with the rub. Place three pieces of bacon in an oven safe pan with at least 4-inch-high sides. Try to use a pan that just fits the roast so that the juices stay close to the meat. Place the roast in the center of the pan, on top of the bacon. Sprinkle the rest of the rub on top of the roast if you did not use it all. Place three more pieces of bacon on top. Place the pan in the 425ºF oven and cook for 20 minutes. Remove the pan from the oven and turn the oven down to 325ºF. Add cilantro and the whole garlic to the pan, then pour the lemon, lime, and orange juice over the top of the meat. Cover tightly with foil and return to oven. Cook for five hours. 

When the meat is done it should fall apart with a fork. Remove the meat from the juices and shred. I add some of the juice back to the meat, so the meat stays moist. The meat is now ready to use. If you like it crispy, take some of the grease from the pan and put it in a frying pan. Heat the grease and add the shredded meat. Cook until crispy. 

While the meat is cooking, make your salsa. In a medium sized bowl, mix all ingredients together. Cover and put in the refrigerator until you are ready to serve. 

To assemble tacos, warm one tortilla at a time in a frying pan or on a hot griddle. Place a generous amount of meat down the center of the tortilla and top with a spoonful of salsa. Serve with 1850 Wine Cellars Late Harvest Zinfandel.