Pork Carnitas | Growing Chefs! Ontario

Ingredients

• 3 pounds pork butt (fat cap intact) or shoulder, cut into 2-inch chunks
• 5 sprigs thyme
• 5 cloves garlic
• 2 bay leaves
• 1 stick cinnamon
• 1/2 cup grapeseed oil
• 2 limes, juiced
• 1 orange, juiced
• 2 cups stock, more as needed
• Salt to taste