Home-Style Pork Carnitas

Ingredients

• A 3-pound pork shoulder roast, cut in 2-inch slabs (no thinner)
• Salt
• 1/2 cup orange juice or water
• Optional flavorings:
• 6 garlic cloves, peeled and halved
• 4 bay leaves
• A heaping teaspoon Mexican oregano
• 1 teaspoon coarsely ground black pepper
• For serving:
• 2 1/2 cups guacamole
• About 1 1/2 cups salsa verde OR chopped tomato salsa
• 2 or 3 limes, cut into wedges
• 15 (or a few more) warm corn tortillas

Steps

1. Heat the oven to 325°F. Salt the pork well on all sides (at least 2 teaspoons).
2. Put it in a snug baking dish and pour the orange juice or water around it. Tuck in the garlic and bay leaves and sprinkle on the oregano and pepper, if using.
3. Cover tightly with foil and bake 1½ hours, until almost tender (give it 20 more minutes if it's still firm).
4. Uncover, raise the oven to 450°F, and roast about 30 minutes until the liquid is gone and only fat remains.
5. Flip and break the meat into big chunks. Roast about 20 more minutes, turning every 7–8 minutes, until golden all over.
6. Sprinkle with salt and serve with guacamole, salsa, limes, and warm tortillas.