Crispy Mexican Pulled Pork (Carnitas)

Ingredients

• 1 (5–6 lb [142–170 g]) pork shoulder roast (Boston butt)
• 2 tsp (5 g) ground cumin
• 2 tsp (1 g) dried oregano, preferably Mexican
• 3 garlic cloves, peeled and crushed
• 2 oranges, halved
• 1 lime, halved
• 2 bay leaves
• 1 white onion, peeled and quartered
• 2 tbsp (30 ml) sweetened condensed milk
• 1 (12 oz [340 ml]) can Mexican beer
• 4 cups (960 ml) cold water
• 2 tsp (10 g) salt

Instructions

1. 1Wash the pork shoulder under cold water and dry it thoroughly with paper towels. Cut the meat into uniform 2-inch pieces so they cook at the exact same rate.
2. 2Place the cubed pork into a large Dutch oven or heavy stockpot. Toss the meat with the ground cumin and dried oregano until evenly coated.
3. 3Add the crushed garlic, two orange halves, lime halves, bay leaves, quartered onion, and sweetened condensed milk to the pot. Pour the Mexican beer and cold water over the ingredients to submerge them.
4. 4Bring the pot to a boil over medium-high heat without a lid. Once boiling, lower the heat to medium and simmer uncovered for 1 1/2 to 2 hours. Stir occasionally at first, then more frequently as the liquid cooks away to prevent the pork from burning or sticking to the bottom.
5. 5Preheat your oven to 425°F (218°C).
6. 6Once the liquid evaporates completely, move the pork to a roasting pan if your pot isn't oven-safe. Throw away the spent bay leaves, onion pieces, and citrus halves.
7. 7Season the meat with the salt and scrape any leftover pan drippings over the pork. Roast uncovered for 15 minutes until the edges turn golden brown and crispy. The rendered fat helps fry the meat during this final step.
8. 8Take the pan out of the oven and immediately squeeze the fresh juice from the remaining two orange halves over the hot meat.

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