Ingredients:

  • 3 pounds (1.36 kg) pork shoulder (butt), cut into 2-3 inch chunks (skin removed, if desired)
  • 1 tablespoon (15 ml) kosher salt
  • 1 teaspoon (5 ml) black pepper
  • 1 large orange, quartered
  • 1 lime, quartered
  • 1 white onion, roughly chopped
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon (5 ml) dried oregano
  • 1/2 teaspoon (2.5 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) chili powder
  • 1/2 cup (120 ml) water or stock (chicken or vegetable)
  • 2 tablespoons (30 ml) lard or vegetable oil (for crisping)

Instructions:

  1. Season pork chunks generously with salt and pepper. Place in a large bowl, toss with orange and lime quarters, letting it marinade for at least 1 hour, and up to overnight.
  2. In the Dutch oven, combine marinated pork, quartered oranges and limes, chopped onion, smashed garlic, bay leaves, oregano, cumin, chili powder, and water/stock.
  3. Bring to a simmer over medium-high heat. Then, reduce heat to low, cover, and simmer for 3-4 hours, or until the pork is fork-tender and easily shreds. Turn the meat periodically to ensure even cooking.
  4. Remove the pork from the pot with a slotted spoon, reserving about 1 cup of the braising liquid. Shred the pork using two forks, discarding any excess fat or bone fragments.
  5. Heat the lard or vegetable oil in the Dutch oven over medium-high heat. Add the shredded pork in a single layer (work in batches if necessary). Cook for 10-15 minutes, flipping occasionally, until golden brown and crispy on the edges. If the pork is too dry, add a splash of the reserved braising liquid to keep it moist while crisping.
  6. Serve the crispy carnitas immediately with your favorite toppings (tortillas, cilantro, onion, lime wedges, salsa, guacamole, etc.).