Servings: 10

2 bay leaves 2 bay leaves
2 teaspoons dried oregano 2 teaspoons dried oregano
2 teaspoons chili powder 2 teaspoons chili powder
2 teaspoons kosher salt 2 teaspoons kosher salt
2 teaspoons cumin 2 teaspoons cumin
1 teaspoon freshly cracked black pepper 1 teaspoon freshly cracked black pepper
¼ teaspoon cayenne pepper ¼ teaspoon cayenne pepper
1 medium yellow onion, quartered 1 medium yellow onion, quartered
1 large orange, juiced, rind reserved 1 large orange, juiced, rind reserved
Juice of 1 lime Juice of 1 lime
2 cups chicken stock 2 cups chicken stock
3 pounds boneless pork shoulder, cut into 4-inch pieces 3 pounds boneless pork shoulder, cut into 4-inch pieces

In the bowl of a slow cooker, combine the bay leaves, oregano, chili powder, salt, cumin, pepper, cayenne, onion, orange juice and rind, lime juice, and chicken stock.
Nestle in the meat, cover, and cook on HIGH for 7 to 8 hours or LOW for 10 hours, or until the pork is very tender and can be pulled apart easily with a fork. Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat. Reserve the liquid in the slow cooker.
Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with the reserved liquid.
Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5 to 8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.
Use the carnitas as desired. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
To make the carnitas in the Instant Pot: subheading: To make the carnitas in the Instant Pot:
In the bowl of an Instant Pot, combine the bay leaves, oregano, chili powder, salt, cumin, pepper, cayenne, onion, orange juice and rind, lime juice, and 1 cup chicken stock.
Nestle in the meat, then cover and secure the lid with the valve set to seal. Using the pressure cook setting, cook for 40 minutes. Let the steam release naturally for 10 minutes, then open the valve and manually release the pressure.
Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat. Reserve the liquid in the Instant Pot. Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with reserved liquid.
Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5 to 8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.
Use the carnitas as desired. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
To make the carnitas in a Dutch oven: subheading: To make the carnitas in a Dutch oven:
Preheat the oven to 375°F with a rack in the center position.
In a large Dutch oven, combine the bay leaves, oregano, chili powder, kosher salt, cumin, pepper, cayenne pepper, onion, orange juice and rind, lime juice and chicken stock.
Nestle in the meat, cover, and roast for 2½ to 3 hours or until the pork is very tender and can be pulled apart easily with a fork. Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat. Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with reserved liquid.
Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5 to 8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.
Use the carnitas as desired. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

What Cut Of Pork Is Used For Carnitas?  What Cut Of Pork Is Used For Carnitas?
Carnitas are made from pork shoulder, a somewhat tough, but usually inexpensive cut of pork. Pork shoulder is also rather fatty, and that’s a good thing in this case! Pork shoulder needs a long, slow cook in order to tenderize. All that lovely pork fat helps keep everything moist and juicy as it cooks. Occasionally, you’ll see pork shoulder labeled ‘pork butt’ or ‘Boston butt’—if you’re standing there staring confusedly at the meat counter, always feel free to ask the butcher.  Carnitas are made from pork shoulder, a somewhat tough, but usually inexpensive cut of pork. Pork shoulder is also rather fatty, and that’s a good thing in this case! Pork shoulder needs a long, slow cook in order to tenderize. All that lovely pork fat helps keep everything moist and juicy as it cooks. Occasionally, you’ll see pork shoulder labeled ‘pork butt’ or ‘Boston butt’-if you’re standing there staring confusedly at the meat counter, always feel free to ask the butcher.
How to Store Leftovers + Tips  How to Store Leftovers + Tips
Do authentic carnitas recipes use lard? Authentic carnitas would be slowly cooked in lard. We have opted for chicken stock, but we do suggest leaving the fat on the pork shoulder to get plenty of that juicy, pork fat flavor. Any excess fat can easily be removed when you’re shredding that pork after cooking.  Do authentic carnitas recipes use lard? Authentic carnitas would be slowly cooked in lard. We have opted for chicken stock, but we do suggest leaving the fat on the pork shoulder to get plenty of that juicy, pork fat flavor. Any excess fat can easily be removed when you’re shredding that pork after cooking.
How do you serve pork carnitas? Mexican-style pulled pork is as versatile as it is mouth-watering. Here are a few ways we love to serve carnitas: On nachos, for breakfast as part of this Carnitas & Sweet Potato Hash, or as an over-the-top addition to these Huevos Rancheros or in a Quesadilla.  How do you serve pork carnitas? Mexican-style pulled pork is as versatile as it is mouth-watering. Here are a few ways we love to serve carnitas: On nachos, for breakfast as part of this Carnitas & Sweet Potato Hash, or as an over-the-top addition to these Huevos Rancheros or in a Quesadilla.
Store leftovers refrigerated in an airtight container for up to 5 days or in the freezer for up to 1 month. Thaw and broil on a rimmed baking sheet before serving.  Store leftovers refrigerated in an airtight container for up to 5 days or in the freezer for up to 1 month. Thaw and broil on a rimmed baking sheet before serving.