BONELESS PORK SHOULDER olive oil garlic yellow onions navel oranges limes ground cumin dried oregano dried bay leaves light beer S&P Tortillas, rice, beans, crema, cilantro, guacamole, queso fresco, pickled red onions & extra toppings as desired
About 30 minutes before you'd like to begin cooking your carnitas, pull the pork shoulder from the refrigerator to warm to room temperature. Using a sharp paring knife, carefully cut deep slits into all over the pork shoulder, then insert sliced garlic into each pocket. Season the pork shoulder generously with S&P as desired.
Add the olive oil to a large, heavy-bottomed pot with a lid over medium-high heat (I use a 5-qt Dutch oven). Once the oil is hot & shimmering, carefully add in the prepared pork. Cook for 3-4 minutes per side (narrow sides & ends included!), until nicely browned. Remove the pot from the heat.
Nestle the onions around the seared pork shoulder. Sprinkle the orange zest, lime zest, ground cumin, & dried oregano over top. Place the bay leaves over top. Pour the orange juice, lime juice, & beer into the pot. Return to high heat to bring the pot to a boil. Reduce heat to low to maintain a steady simmer. Cover & simmer for 3-4 hours, until the carnitas are fall-apart tender.
Carefully transfer the pork to a plate or cutting board. Use tongs or 2 forks to shred the carnitas into bite-sized pieces. Transfer the carnitas back into the pot, stirring to combine with the cooking liquid.
Preheat your oven's broiler on high, ensuring a rack is positioned directly under the broiler. Line a large baking sheet with foil for easy clean up as desired. Transfer the shredded pork carnitas to the baking sheet & place under the broiler. Broil 4-5 minutes turning the pan halfway through, until the carnitas are browned & slightly crisp.