Pork Carnitas

Method

1. 1
   • pork shoulder 1⅖ kg
   • ground cumin 2 tsp
   • dried oregano 1 tsp
   • smoked paprika 1 tsp
   • salt to taste
   • black pepper to taste

   Season the pork chunks — Cut the pork into large chunks and season generously with salt, pepper, cumin, oregano, and smoked paprika.

2. 2
   • pork shoulder 1⅖ kg
   • onion 1
   • garlic 6
   • orange 2
   • lime 2
   • bay leaf 2
   • vegetable oil 2 tbsp

   Marinate with citrus and aromatics — Place the pork in a deep dish with the onion, garlic, bay leaves, orange and lime juice, and oil. Cover tightly with foil.

3. 3
   • pork shoulder 1⅖ kg

   Bake until fork-tender — Bake at 160°C for 2.5 hours until the pork is fork-tender and falling apart.

   ⏱2 hr 30 min
4. 4
   • pork shoulder 1⅖ kg
   • wheat tortilla 12

   Shred and crisp the pork — Shred the pork with two forks, spread on a tray, and broil for 10 minutes until the edges crisp. Serve piled into warm tortillas.

   ⏱10 min