2½ - 3poundpork buttcarnitas or shoulder cut into large pieces at least 2x2 inches in size
1poundlardcut into pieces
½orangeskin on, quartered
1limeskin on, quartered
4garlic clovesskins removed and slightly smashed
1medium onionskinned and quartered
1teaspoonsalt
½teaspoonfreshly ground black pepper
½teaspoonoregano
1teaspooncumin
½teaspoongarlic powder
cilantrofor garnish
Instructions
Preheat oven to 275 degrees.
In a 9x11x2 casserole dish or large roasting pan, place all ingredients.
Cover with parchment and foil and bake for five hours.
Remove from oven and scoop out meat. Dispose of remaining liquids and solids.
Place cooked pork on a foil-lined sheet pan and place under broiler for five minutes to crisp up the edges. Shred if desired.
If the bottoms seem too wet, flip the pork and broil the other side for another minute or two. This step needs to be watched – you want the meat to caramelize without burning it or drying it out.