Heritage Pork Shoulder Carnitas

Ingredients (Serves 6–8)

For the Pork

• 3–4 lbs heritage pork shoulder (bone-in or boneless), cut into large chunks

• 2 tsp sea salt

• 1 tsp freshly ground black pepper

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp oregano (Mexican oregano preferred)

• 4 cloves garlic, minced

• 1 large onion, roughly chopped

• 2 bay leaves

• 1 cup bone broth (or water)

• Juice of 2 oranges

• Juice of 2 limes

Optional for Serving

• Warm corn tortillas or lettuce wraps

• Fresh cilantro, chopped

• Diced white onion

• Pickled jalapeños

• Lime wedges

---

Preparation Steps

1. Season the Pork

1. Pat pork chunks dry.

2. Rub with salt, pepper, smoked paprika, cumin, and oregano.

3. Let rest while preparing aromatics.

2. Slow-Braise

1. In a large Dutch oven or slow cooker, add pork, garlic, onion, and bay leaves.

2. Pour in bone broth, orange juice, and lime juice.

3. Cover and cook:

   • Slow Cooker: Low 8–10 hours or High 4–5 hours

   • Oven: 300°F (150°C) for 4–5 hours

Cook until pork is fork-tender.

3. Shred and Crisp

1. Remove pork and shred with forks, discarding excess fat and bay leaves.

2. (Optional) Skim some fat from the braising liquid.

3. Heat a cast-iron skillet over high heat.

4. Add shredded pork in batches, allowing edges to caramelize and crisp without stirring too much.

4. Serve

• Pile onto warm tortillas, drizzle with reduced braising liquid, and garnish with cilantro, onions, and lime.

---

Macros (Per Serving – ~150g pork + toppings)