Carnitas (Mexican Pulled Pork)

Instructions:

1. Preheat the oven to 300°F.
2. Cut the pork shoulder into large chunks and season thoroughly with salt, black pepper, cumin, oregano, and chili powder.
3. Place the seasoned pork in a Dutch oven along with the onion, garlic, bay leaves, orange juice and rinds, lime juice, and chicken broth.
4. Cover the pot and cook for 2.5 to 3 hours, or until the pork is completely tender and easily pulls apart.
5. Remove the pork from the pot and shred it using two forks.
6. Spread the shredded pork evenly on a baking sheet.
7. Broil for 5 to 7 minutes, or until the edges become crisp and slightly caramelized.
8. Spoon a small amount of the reserved cooking liquid over the pork to keep it moist and flavorful.
9. Serve warm in tortillas with lime, cilantro, salsa, and pickled onions.

Variations

• Add a splash of cola or Mexican cola to the pot for deeper caramelization and a subtle sweetness.
• Substitute grapefruit juice for half of the orange juice for a more complex citrus profile.
• Add a chopped jalapeño or serrano pepper to the pot for extra heat.
• Use smoked paprika in place of chili powder for a lightly smoky finish.
• Crisp the pork in a hot skillet instead of broiling for more control over texture.

Tips

• For maximum flavor, season the pork pieces generously and allow them to sit for a few minutes before cooking.
• Do not skip adding the orange rinds; they contribute essential oils that enhance the aromatic depth.
• If the liquid reduces too much, add a splash of broth to prevent the pork from drying.
• Store leftover pork in its cooking liquid to keep it tender during reheating.
• Carnitas freeze exceptionally well; freeze in portions with extra broth for easy future meals.