Carnitas

Steps

• Prep: Heat the oven to 150°C (300°F). Season the pork chunks with salt.
• Braise: Combine the pork, orange halves, onion, garlic, bay leaves, cumin, lard, and water in a heavy pot. Cover and braise until fully tender and shreddable.
  ⏱ Start 180 min timer

  Tip: The fat surrounding the meat here is doing the same job as a braising liquid, gently breaking down collagen over hours — this is essentially a confit, just called by a different name.

• Shred: Remove the meat, discard the orange, onion, and bay leaves, and shred the pork with two forks. Reserve the fat and liquid left in the pot.
• Crisp: Heat a large skillet over high heat with a spoonful of the reserved fat. Working in batches, crisp portions of the shredded meat, pressing it into the pan, until browned and crispy at the edges.
  ⏱ Start 5 min timer

  Tip: Only crisp what you're about to serve — the rest can stay soft in the reserved liquid to keep it moist, and the contrast between the two textures is the actual point of carnitas.