Mexican Pulled Pork (Carnitas)

Mexican Pulled Pork (Carnitas)
Mexican Pulled Pork (Carnitas)
Ingredients
  • 13-pound boneless pork shoulder/buttfat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
  • 2tablespoons coarse salt
  • 1teaspoon black pepper
  • 1teaspoon cuminground
  • 1small onionpeeled and halved
  • 2each bay leaves
  • 1teaspoon oreganodried
  • 1each limejuiced
  • 2cups water
  • 2each orangeshalved, and juiced
Yield:
Instructions
  1. Preheat oven to 300 ˚F degrees.
  2. Combine pork, salt, pepper, cumin, onion, bay leaves, oregano, lime juice, and water in Dutch oven (The liquid should come up about 1/2 the sides of the meat).
  3. Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice).
  4. Add orange juice and the peels of the oranges. orange to pot.
  5. Bring mixture to simmer over medium-high heat, stirring occasionally.
  6. Cover pot and transfer to oven; cook until meat is soft and ALMOST falls apart when prodded with fork, about 1 to 1 1/2 hours, flipping pieces of meat once during cooking.
  7. Remove pot from oven.
  8. Transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard.
  9. Place pot over high heat and simmer liquid, stirring frequently, until thick and syrupy, 8 to 12 minutes.
  10. You should have about 1 cup reduced liquid.
  11. Using 2 forks, pull each piece of pork in half.
  12. Fold in reduced liquid; season with salt and pepper to taste.
  13. Spread pork in even layer on wire rack set inside half-sized sheet pan .
  14. Place baking sheet under broiler (salamander) until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes.
  15. Using tongs, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer.
  16. Serve immediately with warm tortillas and garnishes.