Oven-Braised Carnitas with Crispy Edges

Ingredients

• 1 lb pork shoulder (boneless), trimmed
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/2 cup water
• 1 1/2 tsp kosher salt
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 3 cloves garlic, minced
• 1/2 tsp ground black pepper
• 1/4 tsp ground cinnamon
• 1 bay leaf
• 1 tbsp neutral oil(optional)
• 6 optional: corn tortillas, for serving(optional)

Instructions

1. 1

   Preheat oven to 325°F (165°C). Pat pork shoulder dry. In a bowl, mix orange juice, lime juice, water, salt, cumin, oregano, garlic, black pepper, and cinnamon.

2. 2

   Heat a Dutch oven or oven-safe pot over medium-high heat. Add oil (optional) and sear pork shoulder on all sides until browned, about 8–10 minutes total. Transfer pork to the pot and pour the citrus-spice bath around it. Add the bay leaf.

3. 3

   Cover and braise in the oven for 2 hours 30 minutes, until very tender and easily shredded. (If liquid reduces too much, add a splash of water.)

4. 4

   Remove the lid and broil on high until the edges caramelize and crisp, 3–5 minutes. Watch closely to avoid burning.

5. 5

   Rest pork 5 minutes, then shred with two forks. Spoon over the crisped bits from the pot and serve immediately (optionally in tortillas).