Mexican Pulled Pork (Carnitas)

FREE RECIPE PREVIEW

Ingredients — preview

• 1 3-pound boneless pork shoulder/butt fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
• 2 tablespoons coarse salt
• 1 teaspoon black pepper
• 1 teaspoon cumin ground
• 1 small onion peeled and halved

Preparation — preview

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.