Pork Carnitas

Ingredients

• 4 lb boneless pork shoulder, cut into 2-inch chunks
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 large white onion, quartered
• 6 cloves garlic, smashed
• 2 oranges, halved
• 2 bay leaves
• 2 cups water
• Corn tortillas, to serve

Method

1. Toss the pork with the salt, pepper, cumin and oregano.
2. Put it in a heavy pot with the onion, garlic, bay leaves and water. Squeeze the orange halves over and drop the spent shells in too.
3. Cover and cook at a low simmer, or in a 300°F oven, until the meat surrenders to a fork and reads about 200°F, 2 1/2 to 3 hours.
4. Lift the pork out and discard the orange shells, onion and bay. Boil the remaining liquid down to a few spoonfuls of fat and juice.
5. Shred the meat coarsely, spread it on a baking tray and spoon the reduced liquid over.
6. Broil until the tips brown and crisp, about 5 minutes, turn once and crisp the other side.
7. Pile into warm corn tortillas.

Notes