Sheet-Pan Carnitas (No-Fuss)

Ingredients

• 1 lb pork shoulder (boneless or bone-in)
• 1 orange
• 1 lime
• 4 cloves garlic
• 1/2 white onion
• 2 tsp cumin
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 bay leaf(optional)
• 1 tbsp neutral oil (or olive oil)

Instructions

1. 1

   Heat oven to 325°F (165°C). Pat pork shoulder dry. In a bowl, mix cumin, oregano, salt, black pepper, and chili powder.

2. 2

   Zest and juice the orange and lime. Mince garlic; slice onion. Rub pork all over with the spice mix, then place it on a sheet pan. Add onion, garlic, orange juice, lime juice, orange zest, lime zest, and bay leaf (if using). Drizzle oil over the pork.

3. 3

   Cover tightly with foil and roast for about 2 hours 30 minutes, until very tender and easily shredded. (If juices dry out, add a splash of water.)

4. 4

   Uncover and broil 2–4 minutes to crisp the edges. Rest 5 minutes, then shred with two forks and spoon the juices over the meat.