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Carnitas (Slow-Cooked Pork)

Carnitas (Slow-Cooked Pork)

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Ingredients
  

  • 4 lbs pork shoulder boneless
  • 1 large onion quartered
  • 4 cloves garlic smashed
  • 2 oranges juiced
  • 2 limes juiced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp chili powder
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 cups water or chicken broth
  • 2 tbsp vegetable oil for searing

Instructions
 

  • Cut the pork shoulder into large chunks, about 3-4 inches each.
  • In a large pot or Dutch oven, heat oil over medium-high heat. Sear the pork chunks until browned on all sides, about 8-10 minutes.
  • Add the onion, garlic, and spices (cumin, coriander, chili powder) to the pot and stir to combine.
  • Pour in the orange juice, lime juice, and water or chicken broth. Add bay leaves and a pinch of salt and pepper.
  • Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, until the pork is very tender and shreds easily.
  • Once the pork is cooked, shred it using two forks. For a crispy finish, you can spread the shredded pork on a baking sheet and broil for 5-10 minutes to crisp up the edges.
  • Serve with tortillas and your choice of toppings.