Ingredients

• 900 gms (2 lbs) Pork shoulder, cut into chunks
• 2 Orange, juiced
• 2 Lime, juiced
• 4 Garlic cloves, minced
• 2 tsps Cumin
• 1 tsp Mexican oregano
• 1 tsp Salt
• 1 tsp Black pepper
• 2 Bay leaves
• 2 tbsps Vegetable oil

Instructions

1. In a large bowl, combine orange juice, lime juice, garlic, cumin, oregano, salt, and black pepper.
2. Add the pork chunks to the marinade, cover, and refrigerate overnight.
3. Heat vegetable oil in a large pot over medium-high heat.
4. Sear the marinated pork until browned on all sides.
5. Add bay leaves and enough water to cover the pork.
6. Bring to a boil, then reduce heat to low and simmer for 2-3 hours until the pork is tender.
7. Once the pork is tender, increase heat to medium-high and cook until the liquid evaporates and the pork is caramelized.
8. Serve the pork carnitas in warm tortillas with your favorite toppings.

Notes

• This recipe requires marinating the pork overnight.
• Adjust the seasoning according to your preference.