Preheat your Oven to 300°F. Pat the 4 lb boneless pork shoulder (pork butt) cut into 3-inch chunks chunks completely dry with paper towels — this is key for good browning. Season all sides generously with 2 tsp kosher salt and 1 tsp black pepper freshly ground.

Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

Remove the Pot from the Oven. Using Tongs or a Slotted Spoon, transfer the 4 lb boneless pork shoulder (pork butt) cut into 3-inch chunks pieces to a large Baking Sheet, leaving the braising liquid in the Pot. Discard the 2 whole bay leaves and 1 whole cinnamon stick. Place the Pot with the braising liquid over high heat and boil, uncovered, for 8–10 minutes until it reduces to a thick, syrupy glaze (about ½ cup). This concentrated liquid is liquid gold — don't skip this step.

Use two forks to gently shred and pull the 4 lb boneless pork shoulder (pork butt) cut into 3-inch chunks into large, irregular chunks on the Baking Sheet — don't over-shred, you want some bigger pieces for texture. Drizzle the reduced braising liquid over the 4 lb boneless pork shoulder (pork butt) cut into 3-inch chunks and toss to coat every piece.

Switch your Oven to broil on HIGH. Spread the 4 lb boneless pork shoulder (pork butt) cut into 3-inch chunks in an even layer on the Baking Sheet. Broil on the top rack for 5–7 minutes, watching closely, until the edges are deeply golden brown and crispy. Use Tongs to flip the larger pieces and broil for another 3–5 minutes for extra crispiness on all sides.

Taste the carnitas and adjust seasoning with a pinch of 2 tsp kosher salt if needed. Serve immediately on warm 16 small corn tortillas warmed topped with diced 1 medium white onion roughly chopped, fresh 1 bunch fresh cilantro roughly chopped, a squeeze of ¼ cup fresh lime juice from about 2 limes, and your choice of salsa, 1 medium avocado sliced or mashed, or pico de gallo.