Pork Carnitas

Pat the pork shoulder dry with paper towels. Cut into 3-inch chunks, leaving some fat attached for richness. Peel and quarter the onion. Smash 6 garlic cloves and leave unpeeled.

Place pork chunks, onion, garlic, bay leaves, and spice blend into a slow cooker or Dutch oven. Pour in 1.5 cups broth (or citrus juice mixed with water). Season with 1.5 tsp salt and 0.5 tsp black pepper.

If using a slow cooker, cover and cook on low for 8 hours, or high for 5–6 hours, until the pork is completely tender and shreds easily with a fork. If using a Dutch oven, cover and braise in a 300°F oven for 4–5 hours until fork-tender.

Carefully remove the pork to a clean cutting board using tongs. Discard the onion, garlic, and bay leaves. Skim excess fat from the braising liquid if desired (or leave it for richer flavor), and reserve the liquid.

Using two forks or your hands (once cool enough), shred the pork into bite-sized pieces, discarding any large bones or tough bits. Toss the shredded meat with 1 cup of the reserved braising liquid to keep it moist.

Optional crisp finish: Heat 2 tbsp fat in a large skillet over medium-high heat. Working in batches, add shredded pork and sauté for 3–5 minutes per batch, stirring occasionally, until edges are golden and slightly crispy. Season with additional salt and pepper as needed.

Warm your chosen serving vessel (tortillas, pita, rice). Pile shredded carnitas into each, top with diced red onion, fresh cilantro, a squeeze of lime, and your preferred sauce or salsa.