Shredded Pork Recipe

Trim and season

Pat the pork shoulder dry with paper towels. Trim any excessive large fat pieces if desired, leaving some fat for flavor. Rub the pork all over with kosher salt, black pepper, cumin, and oregano. Place the smashed garlic cloves around the meat.

Add citrus

Pour the orange juice and lime juice over the pork. Tuck the 2 strips of orange peel alongside the pork pieces.

Assemble braising pot

Place the seasoned pork in a large Dutch oven or heavy pot. Add the quartered onion and bay leaves. Pour in the broth; liquid should come about halfway up the sides of the pork. If it does not, add up to 120 ml water so the meat is partially submerged but not fully covered.

Braise

Bring the pot to a gentle simmer over medium heat. Once simmering, reduce heat to low, cover, and simmer gently for 2 to 2 1/2 hours, or until the pork is very tender and can be pulled apart easily with forks. Alternatively, roast in a 150°C (300°F) oven, covered, for the same amount of time.

Rest the pork

Remove the pot from heat. Transfer the pork to a cutting board or tray and let rest for 10–15 minutes. Reserve the braising liquid and strain out solids; skim off and reserve any excess fat if you like.

Shred

Using two forks or your hands (with gloves), shred the pork into bite-sized pieces. Mix in a few tablespoons of the reserved braising liquid to keep the meat moist; add more to taste but avoid making it soupy.

Crisp (optional, traditional carnitas finish)

Heat 2 tbs vegetable oil or lard in a wide skillet over medium-high heat. Add the shredded pork in a single layer (work in batches if needed). Press down lightly and let cook undisturbed for 3–4 minutes until the bottom gets browned and crisp. Toss and continue to brown other edges, about another 3–4 minutes. Return any browned bits to the main pile of pork.

Finish and serve

Transfer pork to a serving dish. Stir in chopped cilantro if desired. Serve hot with warmed tortillas, chopped onion, lime wedges, and any other toppings you like (salsa, avocado).