Pork Carnitas

Ingredients

Pork shoulder

3-4 pounds, cut into large chunks

Chicken broth

2 cups

Bay leaves

2

Onion

1 large, chopped

Vegetable oil

2 tablespoons

Black pepper

1 teaspoon

Salt

1 tablespoon

Dried oregano

1 tablespoon

Ground cumin

2 teaspoons

Garlic

4 cloves, minced

Lime juice

1/4 cup (freshly squeezed)

Orange juice

1/2 cup (freshly squeezed)

Instructions

1. Begin by cutting the pork shoulder into large chunks, ensuring even cooking.
2. In a large bowl, mix together the orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper to create a vibrant marinade.
3. Add the pork chunks to the marinade and toss to ensure they are thoroughly coated. For the best flavor, let the pork marinate for at least 1 hour, or overnight in the refrigerator if time allows.
4. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the chopped onion and sauté until softened and translucent, about 5 minutes.
5. Add the marinated pork chunks to the pot and cook until browned on all sides, approximately 5 minutes.
6. Stir in the bay leaves and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, covering the pot.
7. Allow the pork to simmer gently for 2 to 3 hours, or until it becomes tender and easily shreds with a fork. Stir occasionally and check for liquid levels, adding more broth if necessary.
8. Once cooked, remove the pork from the pot and shred it using two forks, discarding any excess fat.
9. For an added crunch, heat a large skillet over high heat and add the shredded pork. Sear for a few minutes to crisp up the edges, enhancing the flavor.
10. Serve the carnitas in warm tortillas with your choice of toppings such as diced onions, cilantro, avocado, salsa, or fresh lime juice.