👨🍳 Instructions:
Season the pork
Rub pork chunks with salt, pepper, and cumin. Let sit for 30 minutes or refrigerate overnight for deeper flavor.
Slow cook
In a Dutch oven or heavy pot, combine pork, onion, bay leaves, oregano, lime juice, water, and orange halves.
Bring to a simmer, cover, and cook at 300°F (150°C) for about 2 hours until meat is fork-tender.
Reduce the liquid
Remove pork and set aside. Boil remaining liquid until thick and syrupy (about 20–30 minutes).
Shred pork into large chunks and fold back into the reduced sauce.
Crisp the meat
Spread pork on a baking sheet and broil for 5–8 minutes per side until edges are golden and crispy.
Serve
Fill warm tortillas with carnitas and top with cilantro, onions, salsa, and lime wedges.
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