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4\u20135 lbs (1.8\u20132.2 kg) pork shoulder (butt), cut into large chunks<\/p>\n
2 tsp salt<\/p>\n
1 tsp black pepper<\/p>\n
2 tsp ground cumin<\/p>\n
1 large onion, coarsely chopped<\/p>\n
6 cloves garlic, smashed<\/p>\n
2\u20133 bay leaves<\/p>\n
2 tsp dried oregano<\/p>\n
2 cinnamon sticks (optional but traditional in some regions)<\/p>\n
1 cup orange juice (about 2 oranges)<\/p>\n
\u00bd cup lime juice (about 4 limes)<\/p>\n
1 cup chicken broth<\/p>\n
1\u20132 chipotle peppers in adobo sauce (optional, for smoky heat)<\/p>\n
Foil-lined baking sheet<\/p>\n
The rendered cooking liquid (for basting)<\/p>\n
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Pat pork chunks dry with paper towels.<\/p>\n
In a large bowl, toss pork with salt, pepper, and cumin until evenly coated.<\/p>\n
Oven Method:<\/strong><\/p>\n Preheat oven to 300\u00b0F (150\u00b0C).<\/p>\n Place pork in a large Dutch oven or oven-safe pot.<\/p>\n Add onion, garlic, bay leaves, oregano, cinnamon (if using), orange juice, lime juice, chicken broth, and chipotles.<\/p>\n Cover and bake for 3\u20133\u00bd hours, until pork is fork-tender.<\/p>\n Slow Cooker Method:<\/strong><\/p>\n Add all ingredients to the slow cooker.<\/p>\n Cook on LOW for 8\u201310 hours or HIGH for 5\u20136 hours.<\/p>\n Remove pork from the cooking liquid and shred into large chunks.<\/p>\n Strain and reserve about 1 cup of the cooking liquid.<\/p>\n Spread pork on a foil-lined baking sheet.<\/p>\n Drizzle a bit of the reserved cooking liquid over the pork.<\/p>\n Broil on HIGH for 5\u20137 minutes, turning halfway and basting with more liquid, until crispy edges form.<\/p>\n Serve hot in:<\/p>\n Tacos with cilantro, onions, and salsa<\/p>\n Burritos or nachos<\/p>\n On rice with beans<\/p>\n Tip for Maximum Flavor:<\/strong> Before broiling, toss the pork with a spoonful of its rendered fat from the top of the cooking liquid for richer, juicier carnitas.<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Pork 4\u20135 lbs (1.8\u20132.2 kg) pork shoulder (butt), cut into large chunks 2 tsp salt 1 tsp black pepper 2 tsp ground cumin 1 large onion, coarsely chopped 6 cloves garlic, smashed 2\u20133 bay leaves 2 tsp dried oregano 2 cinnamon sticks (optional but traditional in some regions) 1 cup orange juice […]<\/p>\n","protected":false},"author":1,"featured_media":6802,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6800","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t3. Shred & Broil<\/h3>\n
4. Serve<\/h3>\n