Carnitas

Ingredients

• 4 pounds boneless pork shoulder or butt, cut into 2-inch pieces
• 1 tablespoon kosher salt
• 1/2 cup orange juice
• Juice of 3 limes
• 2 bay leaves (optional)
• 8 garlic cloves, smashed

Steps

1. Preheat oven to 350 degrees F.
2. Cut pork into 2-inch pieces, discarding large hunks of fat. Add to a large Dutch oven or 12-inch cast iron skillet.
3. Season with salt and add orange juice, lime juice, bay leaves, and smashed garlic cloves.
4. Cover tightly with a lid or foil and roast for 2 hours, or until meat easily shreds when prodded with a fork. If it seems tough, continue cooking until tender.
5. Remove lid and cook uncovered for 30 minutes, until most of the liquid has evaporated. Discard bay leaves.
6. Transfer skillet to stovetop. Cook over medium-high heat, stirring every few minutes, until all liquid evaporates and the meat breaks apart and crisps.
7. Serve hot in tacos, burrito bowls, nachos, or as desired.