- 1/2 medium onion, cut into quarters
- 3 pounds boneless pork butt (shoulder), rind removed, cut into 1-inch cubes
- Kosher salt
- 1 medium orange
- 4 cloves garlic, split in half
- 2 bay leaves
- 1 cinnamon stick, broken into three or four pieces
- 1/4 cup vegetable oil
Preheat oven to 275 degrees. Season pork chunks with 1 tablespoon salt and place in a 9 by 13 glass casserole dish. The pork should fill the dish with no spaces. Split orange into quarters and squeeze juice over pork. Nestle squeezed orange pieces into casserole. Add onion quarters, garlic, bay leaves, and cinnamon stick to casserole. Nestle everything into an even layer. Pour vegetable oil over surface. Cover dish tightly with aluminum foil and place in oven. Cook until pork is fork tender, about 3 1/2 hours.
Remove orange peel, onion, garlic, cinnamon stick, and bay leaves from pork. Shred pork into large chunks with fingers or two forks. Season to taste with salt. Refrigerate until ready to serve.
When ready to eat the carnitas (can do this after freezing or refrigerating them) Place casserole dish with pork 4-inches under a high broiler and broil until brown and crisp on surface, about 6 minutes. Remove pork, stir with a spoon to expose new bits to heat, and broil again for 6 more minutes until crisp. Tent with foil to keep warm
From Serious Eats