Mexican Carnitas

Instructions

1. Season the pork
   In a large bowl, combine the pork chunks with salt, cumin, and oregano. Toss well to ensure all pieces are evenly coated with the seasonings. Let sit for 10 minutes while preparing other ingredients.
2. Prepare the cooking liquid
   In a large Dutch oven or heavy-bottomed pot, combine the orange juice, lime juice, garlic, cinnamon stick, bay leaves, citrus rinds, and chicken broth. Add the seasoned pork and onion quarters.
3. Slow cook the pork
   Add the oil or lard to the pot. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover and cook on low heat for about 2 hours, or until the meat is tender and easily pulls apart with a fork.
4. Reduce the liquid
   Remove the lid and increase the heat to medium-high. Cook for another 45 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. This allows the pork to begin frying in its own fat.
5. Crisp the carnitas
   Once most of the liquid has evaporated, allow the meat to brown in the rendered fat. Stir occasionally, gently breaking up some of the pork pieces while leaving others larger. Continue cooking until the carnitas reach your desired level of crispiness, about 30 minutes.
6. Rest and shred
   Remove from heat and discard the cinnamon stick, bay leaves, and citrus rinds. Allow the carnitas to rest for 10 minutes before gently shredding larger pieces with two forks, while leaving some chunks intact for texture.