My Crispy & Tender Carnitas Recipe

Ingredients

• 4 lbs (1.8 kg) pork shoulder (Boston butt), cut into 2-3 inch chunks
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large orange, quartered
• 1 lime, quartered
• 1 medium onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) lard or rendered bacon fat
• Chopped cilantro (optional)
• Diced white onion (optional)
• Lime wedges (optional)
• Salsa (optional)