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Ingredients
4 pounds pork shoulder (boneless is easier to work with, but bone-in works)
3 cups water
1 yellow onion, peeled and quartered
8-10 cloves garlic, peeled and smashed
Juice of 1 lime (30 ml)
1 teaspoon dried oregano
1 teaspoon ground cumin
1-2 bay leaves
1 teaspoon salt or 2 teaspoons kosher salt
1 orange
Directions
- Cut the pork shoulder into 2-3 inch pieces.
- Place the pork pieces in a Dutch oven (at least 10″). Add the water, making sure to cover the meat. Add the onion, garlic, lime juice, oregano, cumin, bay leaves, salt, pepper, and juice of the orange. Mix to combine. Add the orange rind to the pot.
- Heat oven to 300º F. Meanwhile, bring pork mixture to a gentle boil on the stove. Cover with a heavy lid and move to the oven. Cook for 2-3 hours, until pork falls apart.
- Remove pork from pot. When cool enough, remove and discard excess fat. Shred pork with a fork. Strain liquid and remove as much fat as possible.
- Pour liquid into a saucepan and bring to a simmer. Simmer until liquid has reduced to desired thickness and taste.
- For moist carnitas, pour liquid over shredded pork. For crispy carnitas, spread pork on a baking sheet and pour reduced liquid over pork. Broil until crispy, about 10 minutes