---
title: Pork Carnitas
course: main
cuisine: mexican
servings: 4
time_active: 30
time_total: 180
leftovers: great
tags: [weekend, freezer-friendly]
source: https://www.seriouseats.com/the-food-lab-real-deal-mexican-carnitas
---

Cut @pork shoulder{1.5%kg} into 2-inch chunks. Season all over with @salt{2%tsp}, @cumin{1%tsp}, and @dried oregano{1%tsp}.

Heat @lard{2%tbsp} in a #dutch oven{} over medium-high heat. Brown the pork in batches, about ~{8%minutes} per batch.

Return all the pork to the pot. Add @orange{1}(halved and juiced, rinds tossed in), @white onion{1}(quartered), @garlic{6%cloves}(smashed), and @bay leaves{2}. Add @water{1%cup}.

Cover and braise in a 300°F oven until the pork falls apart, ~{2.5%hours}.

Discard the onion, rinds, and bay leaves. Shred the pork with two forks, spread it on a #sheet pan{}, and spoon some of the braising liquid over it.

Broil until the edges are crisp, ~{5%minutes}, then toss and broil ~{3%minutes} more.

Serve in warmed @corn tortillas{12} with @cilantro{1%bunch}(chopped), a little more chopped @white onion{1/2}, and @limes{2}(cut into wedges).

> Leftovers: crisp a portion in a hot skillet before serving instead of microwaving it.