These carnitas are lard free and full of flavor, slow braised in the oven until tender, then broiled for crispy edges. Perfect for tacos, bowls, or salads with your favorite toppings.
1: Preheat oven to 325°F.
2: Add pork to a large dutch oven, top with bone broth, and add garlic, onion, bay leaves, salt, and cumin.
3: Squeeze juice from oranges and add in orange peels.
4: Braise covered for 3 hours until the meat is falling apart when shredded.
5: Remove from oven and discard garlic, onions, oranges, and bay leaves.
6: Shred meat and remove any large chunks of fat.
7: Toss in juices, then turn broiler on high and return meat to the oven uncovered until the top layer gets crispy in areas, about 5 minutes.
8: Remove from oven, toss, and return to oven once more for 5 more minutes to allow top layer to get crispy.
9: Serve with tortillas, guacamole, raw or pickled onion, cilantro, and other desired toppings.
