Carnitas (AI Generated)

Ingredients

• 4 lbs boneless pork shoulder, cut into 3-inch chunks
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp oregano
• 1 onion, quartered
• 5 cloves garlic, smashed
• 1 orange, juiced
• 1 lime, juiced
• 2 bay leaves
• 1 cup water

Serving

• Corn tortillas
• Diced white onion
• Cilantro
• Salsa verde
• Lime wedges

Instructions

1. Season pork with salt, pepper, cumin, and oregano.
2. Place in dutch oven with onion, garlic, orange juice, lime juice, bay leaves, and water.
3. Bring to a simmer, cover, transfer to 300°F oven.
4. Cook 3–3.5 hours until pork shreds easily.
5. Remove pork, shred with forks. Discard bay leaves and onion.
6. Strain braising liquid, skim fat.
7. To crisp: spread shredded pork on a sheet pan, spoon some braising liquid over it. Broil 4–5 minutes until edges are charred and crispy. Toss, broil again.
8. Serve on warm tortillas with toppings.

Notes

• The broiler step is what makes these carnitas instead of just pulled pork. The crispy-tender contrast is the whole point.
• Braising liquid is gold — drizzle it over the crisped meat before serving.
• This freezes beautifully. Freeze meat and liquid separately, crisp after reheating.