A delightful twist on the classic carnitas recipe, offering enhanced flavors and textures.
Cut the pork shoulder into large chunks, trimming excess fat but leaving some for flavor.
Leaving some fat on the pork enhances the flavor and keeps the meat moist during cooking.
Place the pork chunks in a Dutch oven along with the chopped onion, garlic cloves, cumin, oregano, and chicken broth.
Ensure the pork is mostly submerged in the broth for even cooking.
Squeeze the juice of the orange over the pork mixture and add the orange halves to the pot.
The orange juice adds a subtle sweetness and acidity to balance the flavors.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 3 hours until the pork is tender and easily pulls apart.
Check occasionally to ensure the liquid hasn't evaporated too much; add water if needed.
Preheat the oven to 450°F (230°C).
A hot oven ensures the pork crisps up nicely.
Transfer the pork to a roasting pan, breaking it into smaller chunks without shredding. Discard the cooking liquid and orange halves.
Avoid shredding the pork too finely to maintain a hearty texture.
Roast the pork in the oven for 20 minutes, turning once, until crispy and golden.
Turn the pork halfway through roasting for even crisping.
Serve the crispy pork carnitas with warm tortillas and your favorite toppings.
Offer a variety of toppings like salsa, guacamole, and lime wedges for a customizable meal.
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