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Season the pork pieces generously with salt, pepper, oregano, and cumin.
Brown the Pork:
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the pork pieces and sear until browned on all sides.
Slow Cook:
Add the chopped onion, garlic, and bay leaves to the pot.
Squeeze the juice from the orange halves over the pork and toss the halves into the pot as well.
Cover and cook over low heat for about 2 to 2½ hours, stirring occasionally, until the pork is very tender and falling apart.
Crisp the Carnitas:
Preheat your oven to 450°F (230°C).
Transfer the pork to a baking sheet, shred it into large chunks, and spread it out evenly.
Roast in the oven for 15–20 minutes, turning once, until the edges are crispy and golden.
Serving and Storage Tips:
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