Pork Carnitas

Ingredients

• 4 lb boneless pork shoulder, cut into 2-inch chunks
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 5 garlic cloves, crushed
• 1 orange, juiced
• 1 lime, juiced
• 1 small onion, quartered
• 2 bay leaves
• 2 tbsp lard or neutral oil

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat the oven to 300°F and cut the pork shoulder into large, even chunks, leaving some fat attached for moisture and flavor.
2. Step 2.Season the pork with salt, pepper, cumin, oregano, and cinnamon, turning the pieces until every surface carries some seasoning.
3. Step 3.Arrange the pork snugly in a Dutch oven and add the garlic, orange juice, lime juice, onion, bay leaves, and lard.
4. Step 4.Cover and roast for about 2 hours, turning the pieces once halfway through so they cook evenly in the rendered juices.
5. Step 5.Uncover and continue roasting for 60 to 90 minutes until the pork is deeply tender and easily separates when pressed with a fork.
6. Step 6.Transfer the pork to a tray and strain the cooking liquid, discarding the onion and bay leaves while reserving the flavorful fat and juices.
7. Step 7.Shred the pork into bite-size pieces, keeping a mixture of larger chunks and fine strands for a more interesting texture.
8. Step 8.Spread the pork on a rimmed baking sheet and spoon several tablespoons of the reserved cooking liquid over it.
9. Step 9.Broil for 3 to 5 minutes, toss, and broil once more until the edges are crisp and browned while the centers remain juicy.
10. Step 10.Season to taste and serve immediately in warm tortillas, bowls, or plates with lime, onion, cilantro, and your preferred toppings.