Carnitas

Ingredients

• 4 pounds pork shoulder
• 1 whole orange
• 4 cloves garlic
• 1 large onion
• 2 teaspoons cumin
• 2 whole bay leaves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup water
• 2 tablespoons olive oil
• 1 bunch cilantro
• 1 whole lime

Instructions

1. 1

   Begin by cutting the pork shoulder into large chunks, about 3-4 inches each. This will help it cook evenly.

2. 2

   Season the pork chunks generously with salt and black pepper on all sides.

3. 3

   In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chunks in batches, searing them until browned on all sides, about 3-4 minutes per side. Remove the browned pork and set aside.

4. 4

   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

5. 5

   Transfer the sautéed onion and garlic to a slow cooker. Add the seared pork chunks, cumin, bay leaves, and the juice of the whole orange. Pour in 1 cup of water.

6. 6

   Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shredded with a fork.

7. 7

   Once cooked, remove the pork from the slow cooker and shred it with two forks. Discard any excess fat and the bay leaves.

8. 8

   To achieve crispy edges, spread the shredded pork on a baking sheet and broil in the oven for 5-7 minutes, or until the edges are crispy and golden brown.

9. 9

   Serve the carnitas in warm tortillas, garnished with chopped cilantro and a squeeze of lime juice.