Pork Carnitas

INGREDIENTS

For the Pork:

• 4 lbs boneless pork shoulder (butt), cut into large chunks (~3-inch pieces)

• 1 ½ cups fresh orange juice (about 3-4 oranges)

• 1 ½ tbsp Knorr Beef Bouillon powder (or 2 bouillon cubes crushed)

• 2 tbsp ground cumin

• 2 tbsp garlic powder

• 2 tbsp onion powder

• 2 tbsp salt (adjust after tasting if needed)

• 1 large onion, sliced thick

• 4 cloves garlic, smashed

• 1 cup water (to keep things moist during roasting)

DIRECTIONS

Prep the Pork

• Preheat your oven to 350°F.

• Pat the pork shoulder dry and cut it into large 3-inch chunks. (Bigger chunks stay juicier during slow roasting.)

• In a small bowl, mix together cumin, garlic powder, onion powder, beef bouillon powder, and salt.

• Rub this mixture all over the pork, coating evenly.

Layer the Flavor in the Pan

• Grab a large roasting pan or a deep baking dish that can hold all the pork chunks in a single layer.

• Scatter the onion slices and smashed garlic across the bottom of the pan.

• Arrange the pork chunks on top of the onions and garlic.

Add Liquid & Cover

• Pour orange juice and 1 cup of water evenly over the pork.

• Tightly cover the pan with foil or a lid to trap the moisture.

• Place in the oven and bake for 2-2.5 hours.

• After 2 hours has passed, check por - it should start to become tender, but still not pull apart completely.

Uncover & Crisp for Golden Edges

• After 2-2.5 hours, remove the foil and continue to cook for 30-45 minutes, allowing the pork to fully tenderize and get slightly crispy and browned.

• With tongs or forks, shred pork to desired texture.

• Spoon the juices over the pork once or twice during this time to keep it moist.

• Serve and enjoy!