Pork Carnitas

Instructions

1. Season the pork
   In a large bowl, combine the pork chunks with salt, oregano, and cumin. Mix well to ensure all meat is evenly coated with the seasonings. Let it sit for 10 minutes to absorb the flavors.
2. Prepare the cooking liquid
   In a separate bowl, combine the orange juice, lime juice, minced garlic, and olive oil. Whisk together to create the braising liquid.
3. Arrange in Dutch oven
   Place the seasoned pork in a large Dutch oven or heavy-bottomed pot. Add the quartered onion, jalapeño, cinnamon stick, and bay leaves. Pour the citrus mixture over the meat.
4. Slow cook the meat
   Bring the liquid to a simmer over medium-high heat. Once simmering, reduce heat to low, cover, and cook for about 2.5 hours, until the pork is fork-tender and falling apart easily.
5. Shred and crisp the pork
   Remove the pork from the liquid and shred it using two forks. Preheat your oven to 425°F (220°C). Spread the shredded pork on a baking sheet, drizzle with 1/4 cup of the cooking liquid, and bake for 15-20 minutes until the edges are crispy.
6. Reduce the sauce
   While the pork is crisping, strain the cooking liquid and discard solids. Return the liquid to the pot and simmer over medium-high heat until reduced by half, about 15 minutes. This creates a flavorful sauce to drizzle over the carnitas.
7. Serve
   Remove the carnitas from the oven, drizzle with some of the reduced sauce, and serve with warm tortillas, lime wedges, chopped cilantro, diced onion, and your favorite salsa.