Carnitas
"A massive Costco pork shoulder, slow-roasted with citrus and warm spices until it falls apart, then crisped under the broiler — the ultimate crowd-feeding taco meat."
The Game Plan
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Preheat oven to 300°F. Pat the pork shoulder dry with paper towels.
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Mix the cumin, oregano, smoked paprika, black pepper, and salt in a small bowl. Rub the spice mixture all over the pork shoulder, pressing it into the meat and any crevices.
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Place the pork fat-side up in a large Dutch oven or deep roasting pan. Scatter the quartered onion, smashed garlic, bay leaves, and cinnamon stick around the meat. Pour the orange juice, lime juice, and water around (not over) the pork.
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Cover tightly with a lid or two layers of aluminum foil. Roast for 3.5–4 hours, until the pork is completely tender and shreds easily with a fork. Internal temperature should be around 200–205°F.
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Remove from oven and transfer the pork to a large sheet pan. Discard the bay leaves and cinnamon stick. Reserve the braising liquid.
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Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat or the bone. Spread the meat out in an even layer on the sheet pan.
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Spoon about 1/2 cup of the braising liquid over the shredded pork. Set your oven to broil on high. Place the sheet pan on the upper rack and broil for 4–6 minutes until the edges of the pork get crispy and caramelized. Watch it closely — it can go from perfect to burnt fast.
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Remove from the broiler. Squeeze fresh lime juice over the top. Serve on warm tortillas with cilantro, diced onion, salsa, and more lime wedges.
