Crispy Pork Carnitas

Equiptment

3 lbs boneless pork shoulder, cut into 2-inch pieces

Ingredients

1 tbsp Oregano

2 tsp Ground cumin

1 tsp Kosher salt

1 Orange, cut into thin rounds

1 Yellow onion, cut into 1-inch wedges

1 (12-ounce) Mexican beer

1 Cinnamon stick

Warm tortillas, to serve

Diced white onion, to serve

Coarsely chopped cilantro, to serve

Lime wedges, to serve

Preheat the oven to 325º F.

Season the pork shoulder with the oregano, cumin, and salt. Set aside.

Combine the orange slices, onion, beer, and cinnamon stick in the bottom of a large Dutch oven. Arrange the seasoned pork on top of the oranges and onions. Place the Dutch oven over medium heat. Bring to a simmer, then cover with the lid. Transfer to the oven and roast until the pork is tender and fragrant, about 2 hours.

Transfer the pork to a clean work surface and shred with 2 forks. Pour the drippings from the Dutch oven into a small bowl. Skim 2 tablespoons of fat from the pan drippings and add to the shredded pork.

Turn the oven to broil. Line a baking sheet with aluminum foil. Scatter the shredded pork on the lined baking sheet and broil until crispy, about 7 minutes.

Serve warm with tortillas, onion, cilantro, and lime wedges.

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Crispy Pork Carnitas