Authentic Pork Carnitas

Instructions

1. 1

   Cut the pork shoulder into 4-inch chunks, leaving some fat on each piece. Pat dry with paper towels.

2. 2

   In a small bowl, combine cumin, oregano, paprika, coriander, salt, and black pepper. Rub this spice mixture generously all over the pork pieces.

3. 3

   Place the seasoned pork in a large Dutch oven or heavy-bottomed pot. Add the quartered onion, whole garlic cloves, and bay leaves.

4. 4

   Pour the orange juice, lime juice, and chicken broth over the pork. The liquid should come about halfway up the meat.

5. 5

   Bring to a boil over high heat, then reduce to low. Cover and simmer for 2.5 to 3 hours, turning the meat every 45 minutes, until the pork is extremely tender and falls apart easily with a fork.

6. 6

   Remove the lid and increase heat to medium-high. Continue cooking for 30-45 minutes until most of the liquid has evaporated, turning occasionally.

7. 7

   Remove pork from pot and let rest for 10 minutes. Discard bay leaves and onion pieces.

8. 8

   Using two forks, shred the pork into bite-sized pieces, discarding any large chunks of fat.

9. 9

   Heat vegetable oil in a large skillet over high heat. Working in batches, spread the shredded pork in a single layer and cook without stirring for 3-4 minutes until the bottom is crispy and caramelized.

10. 10

    Flip and crisp the other side for 2-3 minutes. Remove and repeat with remaining pork.

11. 11

    Serve immediately in warm tortillas with your favorite toppings like diced onion, cilantro, lime wedges, and salsa.