Carnitas

Instructions

1. Prepare the pork
   In a large bowl, combine the pork chunks with salt, cumin, oregano, and minced garlic. Toss well to coat all pieces evenly. Allow to marinate for at least 30 minutes or refrigerate overnight for deeper flavor.
2. Set up the cooking pot
   In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the marinated pork in batches and brown on all sides, about 2-3 minutes per side. Don't overcrowd the pot or the meat will steam instead of brown.
3. Add the liquids and aromatics
   Return all browned pork to the pot. Add the orange juice, lime juice, and chicken broth. Toss in the quartered onion, bay leaves, cinnamon stick, and the reserved orange rind. The liquid should cover about halfway up the meat.
4. Slow cook the pork
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 2.5 hours, or until the pork is very tender and can be easily shredded with a fork. Stir occasionally to prevent sticking.
5. Reduce the liquid
   Remove the lid and increase heat to medium. Allow the liquid to evaporate and the fat to render, about 30-45 minutes. Stir occasionally, being careful not to break up the meat too much.
6. Crisp the carnitas
   Once most of the liquid has evaporated, the rendered fat will start to fry the pork pieces. Allow the meat to develop crispy edges by letting it fry in its own fat. Gently turn the pieces to crisp on multiple sides.
7. Shred and serve
   Remove from heat and discard the bay leaves, cinnamon stick, and orange rind. Using two forks, shred the pork into bite-sized pieces, incorporating the crispy edges with the tender meat. Serve immediately with warm tortillas and your favorite toppings.