Pork Carnitas

Ingredients

• Chicken broth - 1 cup
• Bay leaves - 2
• Onion - 1, chopped
• Vegetable oil - 2 tablespoons
• Pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Oregano - 1 tablespoon
• Cumin - 1 tablespoon
• Garlic - 4 cloves, minced
• Lime - 2, juiced
• Orange - 1, juiced
• Pork shoulder - 3 pounds, boneless

Instructions

1. Cut the pork shoulder into large chunks.
2. In a large bowl, combine the orange juice, lime juice, minced garlic, cumin, oregano, salt, and pepper. Mix well.
3. Add the pork chunks to the marinade and toss to coat. Let marinate for at least 1 hour, or overnight for best results.
4. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
5. Add the chopped onion and cook until softened, about 5 minutes.
6. Add the marinated pork chunks and cook until browned on all sides, about 5 minutes.
7. Add the bay leaves and chicken broth to the pot. Bring to a boil, then reduce the heat to low.
8. Cover and simmer for 2-3 hours, or until the pork is tender and easily shreds with a fork.
9. Remove the pork from the pot and shred it using two forks.
10. Optional: Heat a large skillet over high heat and add the shredded pork. Cook for a few minutes to crisp up the edges.
11. Serve the pork carnitas in tacos, burritos, or any desired Mexican-inspired dish. Enjoy!