Ingredients:

  • 5 lb Pork Shoulder (Boston Butt), cut into 2-inch chunks
  • 2 Tbsp Kosher Salt
  • 1 tsp Black Pepper, freshly ground
  • 1 tsp Dried Mexican Oregano
  • 1 tsp Ground Cumin
  • 1 cup Lard (or high-heat neutral oil like canola)
  • 1 large Yellow Onion, quartered
  • 8 Garlic Cloves, smashed
  • 1 cup Orange Juice, fresh
  • 1/4 cup Lime Juice, fresh
  • 3 Bay Leaves
  • 1 – 2 cups Water or Chicken Broth (as needed)

Instructions:

  1. Season the Pork: Toss the 2-inch pork chunks thoroughly with Kosher salt, pepper, oregano, and cumin. Ensure all surfaces are coated evenly.
  2. Render the Fat and Sear (Optional): Heat the lard/oil in the Dutch oven over medium-high heat until shimmering. Sear the pork in batches until browned on all sides (3-4 minutes per side). Remove the pork and set aside.
  3. Build the Braising Base: Reduce heat to medium. Add the quartered onion and garlic to the rendered fat and cook until softened and aromatic (about 5 minutes).
  4. Combine and Bring to Simmer: Return the seared pork to the pot. Add the orange juice, lime juice, and bay leaves. Pour in water or broth until the liquid comes about two-thirds of the way up the pork chunks.
  5. Braise (Low and Slow): Bring the liquid to a gentle simmer, then cover the pot tightly. Reduce heat to low and braise for 3.5 to 4 hours, or until the pork is absolutely fork-tender and falls apart with minimal effort.
  6. Skim and Reduce Liquid (Cazo): Remove the pork using a slotted spoon and place it on a sheet pan. Increase the heat under the remaining liquid and reduce it by about half to intensify the flavor. Skim off excess fat.
  7. Shred and Moisten: Shred the pork using forks or claws. Drizzle 1/2 to 3/4 cup of the reduced braising liquid back over the shredded meat to moisten it thoroughly.
  8. Crisp the Edges: Preheat the oven broiler to high. Spread the seasoned, shredded pork in a single layer on the baking sheet. Broil for 5 to 8 minutes, rotating the pan as needed, until the tips of the carnitas are deeply golden brown and crispy. Watch constantly to prevent burning.
  9. Serve Hot: Transfer the carnitas to a serving vessel, reserving any remaining rendered fat for maximum moisture and flavor. Serve in tacos or tortas.