Carnitas

Directions

• Preheat the oven to 300 degrees.
• Trim the pork of excess fat and cut into 2″ chunks. Place the pork in a heavy lidded pot like a Dutch oven.
• Add enough water to cover the pork and then add onion, garlic, lime juice, red wine vinegar, oregano, cumin, bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and the juice from the orange. After squeezing the juice from the orange, toss the rinds into the pork mixture and stir to combine.
• Bring to a boil over medium heat, stirring occasionally.
• Cover the pot and transfer to the oven. Cook for about 2 hours or until the pork falls apart when poked with a fork. When the pork is fork-tender, remove the pot from the oven.
• Remove the orange rinds, onion, and bay leaves. Line a rimmed baking sheet with aluminum foil. Using a slotted spoon, transfer the pork from the liquid to the foil-lined baking sheet. Set aside.
• Return the pot to the stovetop and bring the liquid to a boil over high heat. Boil for about 15 minutes (longer or shorter if necessary) until the liquid is thickened (you should have about 1 cup of liquid).
• Use your fingers to pull apart the pork pieces, discarding any particularly fatty pieces (or removing the fat from them). Drizzle with the cooking liquid.
• Turn your oven broiler on high and place the pork in the oven for 5-8 minutes or until the pork starts to brown and the edges become crispy. Remove the baking sheet from the oven and use a spatula to flip the pork. Return to the oven for another 5-8 minutes, broiling until the pork is browned and crispy.
• Serve in warmed tortillas with desired toppings.