Carnitas
Ingredients
| 2 whole | bay leaves |
| 2 teaspoons | dried oregano |
| 2 teaspoons | chili powder |
| 2 teaspoons | kosher salt |
| 2 teaspoons | cumin |
| 1 teaspoons | cracked pepper |
| 1/4 teaspoons | cayenne pepper |
| 1 whole | yellow onion quartered |
| 1 whole | orange |
| 1 whole | lime juiced |
| 2 cups | chicken stock |
| 3 pounds | boneless pork shoulder |
Directions
1. Preheat the oven to 375°F with a rack in the center position.
2. In a large Dutch oven, combine the bay leaves, oregano, chili powder, kosher salt, cumin, pepper, cayenne pepper, onion, orange juice and rind, lime juice and chicken stock.
3. Nestle in the meat, cover, and roast for 2½ to 3 hours or until the pork is very tender and can be pulled apart easily with a fork. Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat. Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with reserved liquid.
4. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5-8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.
5. Use the carnitas as desired. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
2. In a large Dutch oven, combine the bay leaves, oregano, chili powder, kosher salt, cumin, pepper, cayenne pepper, onion, orange juice and rind, lime juice and chicken stock.
3. Nestle in the meat, cover, and roast for 2½ to 3 hours or until the pork is very tender and can be pulled apart easily with a fork. Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat. Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with reserved liquid.
4. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5-8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.
5. Use the carnitas as desired. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.