Name: Pork carnitas
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 lb Boneless pork shoulder; 1 Orange; 3 Limes; 2 White onion; 6 cloves Garlic; 3 tbsp Lard; 2 tsp Mexican oregano; 24 Corn tortillas; 1 bunch Fresh cilantro; 16 oz Salsa verde; 2 Bay leaves; 1 tsp Ground cumin; 1 tbsp Salt

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How to cook it · about 210 minutes

Heat the oven to 300F. Cut the pork into 3-inch chunks and rub them all over with the salt, cumin and oregano.
Put the pork in a Dutch oven or deep oven-safe pot with the lard, 1 onion cut in quarters, the garlic and the bay leaves. Squeeze in the juice of the orange and 1 lime, then drop the squeezed orange halves in too.
Add water until it comes about halfway up the meat. Bring to a simmer on the stove, cover, and put it in the oven for 3 hours until the pork falls apart when poked.
Lift the pork out and shred it into large pieces. Skim about 4 tbsp of the fat off the top of the liquid and throw out the orange, onion and bay leaves.
Heat a large skillet over medium-high heat with 2 tbsp of that fat. Spread out a single layer of pork and leave it alone for 4 minutes until the bottom is brown and crisp. Splash on a little of the cooking liquid, flip, and cook 2 minutes more. Repeat in batches.
Warm the tortillas in a dry skillet. Finely dice the second onion, chop the cilantro and cut the rest of the limes into wedges.
Serve the carnitas in doubled tortillas with onion, cilantro, salsa verde and lime.

Amounts are on the list above — they change with the number of people; the steps do not.