Authentic Tex-Mex Carnitas

Delicious. Thank you Buns in my Oven

4-5 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes, fat left intact
3/4 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
2 teaspoons ground cumin
2 teaspoons Kosher salt, plus more to taste

For serving:
corn tortillas, cheese, Southwestern Slaw or shredded lettuce, and salsa verde

• Place the pork in a large, heavy bottomed pot or dutch oven. 
• Add the orange juice, lime juice, garlic, cumin, and salt. 
• Add just enough water to the pot to cover the pork.
• Bring to a boil and reduce the heat to a simmer. 
• Simmer uncovered, without stirring, for 2 hours.
• Increase the heat to medium high and stir/turn the meat occasionally. The more you move the meat around the more it will fall apart.
• Continue cooking for 45 minutes or until all of the water has evaporated, leaving only the pork fat. 
• Let it fry, turning as needed, until the pieces are somewhat crispy and browned.
• Add more salt as needed and serve on tortillas with garnishes.

(Do not fear the bottom of your pan. It will be a black, thick layer of horror, but fill it with water and leave to soak over night. Everything will wipe right out in the morning.)