🍳 Instructions
1. Season the Pork
Rub the pork chunks with salt, pepper, cumin, and oregano. Let it sit for 15–30 minutes to absorb the flavors.
2. Layer in the Dutch Oven
Place the pork in the Dutch oven. Add onion, garlic, bay leaves, orange juice and peel, lime juice, and chicken broth. Everything should be nestled together.
3. Slow Cook
Cover and cook on low heat (about 150°C / 300°F) for 3–4 hours until the pork is fork-tender and falling apart.
4. Shred the Meat
Remove the pork and shred it with two forks. Discard any large fat pieces and remove the bay leaves and orange peel.
5. Crisp It Up
Spread the shredded pork on a baking sheet and broil in the oven for 5–10 minutes until crispy edges form. You can also crisp it in a skillet with a little of the cooking liquid.
6. Serve
Serve in warm corn tortillas with chopped onion, cilantro, lime wedges, and salsa. You can also use it for burritos, bowls, or nachos.
