Ingredients:

  • 4 lbs (1.8 kg) pork shoulder (Boston butt), cut into 2-3 inch chunks
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 large orange, quartered
  • 1 lime, quartered
  • 1 medium onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) lard or rendered bacon fat
  • Chopped cilantro (optional)
  • Diced white onion (optional)
  • Lime wedges (optional)
  • Salsa (optional)

Instructions:

  1. Trim any excess fat from the pork shoulder, then cut into 2-3 inch chunks. Season generously with salt and pepper.
  2. In the Dutch oven, combine the pork, orange quarters, lime quarters, onion quarters, smashed garlic cloves, bay leaves, oregano, cumin, water, and lard (or bacon fat).
  3. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover tightly, and cook for 3-4 hours, or until the pork is fork-tender and easily shreds. Check occasionally to ensure there is still enough liquid; add more water if needed.
  4. Remove the pork from the Dutch oven with a slotted spoon, reserving the cooking liquid (fat). Shred the pork with two forks. Discard the orange, lime, onion, garlic, and bay leaves from the cooking liquid.
  5. Return the shredded pork to the Dutch oven. Increase the heat to medium-high. Cook, stirring occasionally, until the pork is golden brown and crispy in spots, about 15-20 minutes. Adjust cooking time based on your desired level of crispiness.
  6. Serve immediately, garnished with chopped cilantro, diced white onion, and lime wedges. Enjoy your carnitas recipe.