Ingredients
4 lbs pork shoulder
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp ground cumin
1 tbsp dried oregano
1 tbsp garlic powder
1 tbsp onion powder
1/2 cup orange juice
1/4 cup lime juice
1/2 cup chicken broth
1 large onion, quartered
4 cloves garlic, minced
3 bay leaves
1/4 cup vegetable oil
Tortillas
Fresh cilantro (optional for garnish)
Lime wedges (optional for serving)
Salsa (optional for serving)
Directions
1. Preheat your oven to 300°F (150°C).
2. In a small bowl, mix together the kosher salt, black pepper, ground cumin, dried oregano, garlic powder, and onion powder.
3. Rub the spice mixture all over the pork shoulder.
4. In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
5. Brown the pork shoulder on all sides until it has a nice golden crust. This will take about 10-15 minutes.
6. Once the pork is browned, add the orange juice, lime juice, chicken broth, quartered onion, minced garlic, and bay leaves to the pot.
7. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
8. Bake in the oven for about 3-4 hours, or until the pork is tender and easily falls apart.
9. Remove the pot from the oven and let the pork cool slightly.
10. Using two forks, shred the pork into bite-sized pieces.
11. Optionally, you can place the shredded pork on a baking sheet and broil it for a few minutes until the edges are crispy.
12. Warm the tortillas in a skillet or microwave.
13. Serve the shredded pork carnitas in warm tortillas.
14. Garnish with fresh cilantro, lime wedges, and salsa if desired.
15. Enjoy your tacos carnitas!