Directions

• Prepare Pork

Adjust an oven rack towards the lower third of the oven and heat the oven to 300° Fahrenheit.

Season the pork, on all sides, with two teaspoons salt and one teaspoon pepper.

Add one tablespoon of oil to a wide, heavy-bottomed, oven-safe pot (like a Dutch oven). See the tips below if you do not have a Dutch oven.

Place the pork into the pot with the fattiest side facing up.

Squeeze the oranges over the pork, then place them around the pork.

Nestle the onion, garlic, cinnamon stick, and bay leaf around the pork.

Drizzle the remaining two tablespoons of oil over everything.

Cover the pot with its lid, and then place into the oven until the pork is fork tender, 3 to 3 ½ hours.

• Shred Pork

Transfer the pork to a cutting board and cool until you can handle it. Pull the pork with forks or your fingers — pull into larger chunks or shred, depending on your preference. Discard the bone (if there is one), any connective tissue, and larger clumps of fat. I like leaving a few smaller bits of fat.

Strain the cooking liquid and save it. Discard the onion, oranges, and spices.

Store the pork and cooking liquid in the refrigerator until you are ready to serve. Both will keep stored in food-safe containers in the fridge for up to four days.

• To Serve

Spread the shredded pork on a baking sheet and pour over enough of the saved cooking liquid to moisten the pork. If your cooking liquid has solidified, rewarm some of it in a small saucepan before adding it to the pork.

Set an oven rack four to five inches below the broiler and turn it on. Slide the pork underneath and broil for 2 to 5 minutes. Stir the pork around once or twice so that the tips of the pork caramelizes. Keep a close eye while it broils; it can burn or smoke quickly.

Serve carnitas in tacos, burritos, salads, rice, or with your favorite sides.