Carnitas

Ingredients

• 4 lb boneless pork shoulder (butt), in 2-in chunks
• 1 Tbsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 Tbsp vegetable oil
• 1 medium white onion, chopped
• 4 cloves garlic, smashed
• 1/2 cup orange juice
• 2 Tbsp lime juice
• 2 cups chicken broth

Before you start

• Cut pork into 2-in chunks, trimming excess fat.

Directions

1. Season: boneless pork shoulder (butt), kosher salt, black pepper, ground cumin, dried oregano.
2. Brown in batches in a Dutch oven, 10 min: step 1, vegetable oil.
3. Add, bring to a boil, cover and simmer 2 1/2 to 3 hr until very tender: step 2, white onion, garlic, orange juice, lime juice, chicken broth.
4. Shred into chunks with 2 forks: step 3.
5. Spread on a sheet pan with some cooking liquid, roast 400°F 25 to 30 min until crisp at the edges: step 4.