Carnitas

cooking.nytimes.com

John Lester

Bald, fat, drummer who likes to eat, so I may as well learn to cook.

3 pounds pork shoulder, cut into 2-inch chunks

1 tablespoon kosher salt (such as Diamond Crystal), plus more for seasoning

1 teaspoon black pepper, plus more for seasoning

1½ teaspoons dried oregano

1 navel orange, quartered

1 white onion, quartered

7 garlic cloves, crushed

1 cinnamon stick, broken into 2 pieces

1 bay leaf (dried or fresh)

¼ cup neutral oil, such as safflower or canola

Warmed tortillas, chopped white onion, chopped cilantro, sliced avocado and lime wedges, for serving

Directions at cooking.nytimes.com

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