Crispy Pork Carnitas

Instructions

1. 1

   Preheat your oven to 300°F (150°C). In a large Dutch oven, combine 3 lbs of boneless pork shoulder chunks, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon garlic powder, the juice and zest of 1 orange, the juice of 1 lime, 1 bay leaf, 1 medium white onion quartered, and 4 cloves of smashed garlic. Add just enough water to barely cover the pork.

2. 2

   Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer uncovered for 2 to 2.5 hours. Stir the pork every 30 minutes, until the liquid has evaporated almost entirely and the pork is very tender, easily shreddable, and beginning to fry in its own rendered fat.

3. 3

   Increase the heat to high. Using two forks, break the pork into smaller chunks directly in the pot. Fry the shredded pork in the remaining fat, stirring every 1 to 2 minutes for 8 to 10 minutes until it is crispy and caramelized on the outside but juicy within.

4. 4

   Taste the pork for seasoning and adjust with additional salt or pepper if necessary. Remove the pot from heat and let the pork rest for a few minutes.

5. 5

   Serve the crispy pork carnitas in warm corn tortillas, topped with diced white onion, fresh cilantro, and salsa verde.