Pork Carnitas: Crispy, Tender Mexican Street - All Food Board

Ingredients

• 5 lb Pork Shoulder (Boston Butt), cut into 2-inch chunks
• 2 Tbsp Kosher Salt
• 1 tsp Black Pepper, freshly ground
• 1 tsp Dried Mexican Oregano
• 1 tsp Ground Cumin
• 1 cup Lard (or high-heat neutral oil like canola)
• 1 large Yellow Onion, quartered
• 8 Garlic Cloves, smashed
• 1 cup Orange Juice, fresh
• 1/4 cup Lime Juice, fresh
• 3 Bay Leaves
• 1 – 2 cups Water or Chicken Broth (as needed)