Step by step

Method

4 steps

1. 1

   Cut 2 lb boneless pork shoulder into 2-inch chunks. Put them in a deep skillet or Dutch oven with 1 cup low-sodium chicken broth, ½ cup fresh orange juice, 3 smashed garlic cloves, 1 small sliced white onion, 1 teaspoon cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a simmer over medium heat.

2. 2

   Cover and cook gently 60–75 minutes, turning once halfway, until the pork is fork-tender and nearly shreddable. Remove the lid and simmer uncovered until the liquid is nearly gone and the pork looks glazed — watch so it doesn't scorch.

3. 3

   Pull the pork into bite-size pieces with forks or tongs. Add 1 tablespoon neutral oil, raise heat to medium-high, and cook undisturbed 2–3 minutes per side until the edges are browned and crisp. Stir and crisp another minute or two.

4. 4

   Serve in warm corn tortillas with diced onion, cilantro, lime wedges, and salsa. You want juicy carnitas with shatter-crisp edges — not dry shredded pork or soft pale meat with no crust.