Oven Pork Carnitas

Ingredients

• 3 lb pork shoulder(paid link)
• 1 orange(paid link)
• 1 medium onion(paid link)
• 4 clove garlic(paid link)
• 1 tsp oregano(paid link)
• 1 tsp cumin(paid link)
• 2 bay leaf(paid link)
• 1 ½ tsp salt(paid link)
• ½ tsp black pepper(paid link)
• ½ cup water(paid link)

Instructions

1. 1

   Preheat oven to 325°F (160°C).

2. 2

   Cut the pork shoulder into 2-3 inch chunks. Place pork in a large oven-safe pot or Dutch oven. Squeeze the juice from the orange over the pork, then add the orange halves to the pot. Halve and quarter the onion and add it to the pot along with the garlic cloves (peeled but whole).

3. 3

   Sprinkle the oregano, cumin, salt, and pepper over the pork. Add the bay leaves and water.

4. 4

   Cover the pot tightly with a lid or aluminum foil. Braise in the preheated oven for 2.5 to 3 hours, or until the pork is very tender and easily shredded.

   2 min

5. 5

   Remove the pork from the pot, reserving the cooking liquid. Discard the orange halves, onion pieces, garlic cloves, and bay leaves. Shred the pork using two forks.

6. 6

   Spread the shredded pork in a single layer on a baking sheet. Drizzle with about 1/2 cup of the reserved cooking liquid. Broil on high for 5-8 minutes, or until the edges are browned and crispy, watching carefully to prevent burning. Alternatively, you can crisp the carnitas in a hot skillet.

   5 min

7. 7

   Serve hot.

Perfect With