Carnitas

Ingredients

• 4 lbs boneless pork shoulder, cut into 3-inch chunks
• 2 tbsp vegetable oil
• 1 tbsp kosher salt
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 medium white onion, quartered
• 8 cloves garlic, smashed
• 2 bay leaves
• 1 cinnamon stick
• 1 orange, juiced
• 2 limes, juiced
• 1 cup chicken broth
• 1/4 cup fresh cilantro, chopped for garnish

Instructions

1. Season pork chunks generously on all sides with salt, cumin, oregano, black pepper, and smoked paprika, pressing the spices into the meat.
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. Add quartered onion and smashed garlic to the pot and cook for 2-3 minutes until lightly charred. Return pork to the pot.
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. 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. 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. 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. Remove bay leaves and cinnamon stick. Taste and adjust seasoning with additional salt and lime juice as needed. Garnish with fresh cilantro before serving.