Carnitas

Instructions

1. 1

   Season pork chunks generously on all sides with salt, cumin, oregano, black pepper, and smoked paprika, pressing the spices into the meat.

2. 2

   Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches, sear pork on all sides until deeply golden brown, about 3-4 minutes per side. Transfer to a plate.

3. 3

   Add quartered onion and smashed garlic to the pot and cook for 2-3 minutes until lightly charred. Return pork to the pot.

4. 4

   Add bay leaves, cinnamon stick, orange juice, lime juice, and chicken broth. The liquid should come about halfway up the pork. Bring to a boil.

5. 5

   Reduce heat to low, cover with a tight-fitting lid, and braise for 2.5 to 3 hours, turning the pork occasionally, until the meat is fork-tender and falling apart.

6. 6

   Remove the lid and increase heat to medium-high. Continue cooking, turning the pork occasionally, until the liquid evaporates and the pork begins to fry in its own rendered fat, about 20-30 minutes.

7. 7

   Using two forks, shred the meat in the pot while allowing the edges to crisp and caramelize in the fat. Continue cooking and stirring until you achieve a mix of tender shreds and crispy golden pieces.

8. 8

   Remove bay leaves and cinnamon stick. Taste and adjust seasoning with additional salt and lime juice as needed. Garnish with fresh cilantro before serving.