Start by rubbing the dried oregano, cumin, smoked paprika, sea salt, and black pepper onto the pork. Ensure the entire surface is coated. This blend of spices acts like a cloak of flavor that the pork will absorb while cooking. Your kitchen should start smelling fantastic at this point!

In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the pork on all sides until brown. This step is crucial for developing that deep, complex flavor. Don’t rush this; allow the meat to caramelize.

Remove the pork once browned, and in the same pot, add the chopped onions and minced garlic. Cook them until they become fragrant and the onions are translucent. This forms the aromatic base for your carnitas, adding layers to the final dish.

Return the pork to the pot. Pour in the orange juice, chicken broth, and lime zest. These ingredients will help create inner flavor layers and moisture. Cover the pot and bring it to a simmer. Then, reduce the heat to low and let it cook for about 3-4 hours—the longer, the better. It’s worth the wait!

Once the pork is tender and easy to shred, remove it from the pot. Let it rest for a few minutes before shredding it with two forks. Combine the shredded meat with the cooking liquid to keep it juicy.

For extra texture, heat a skillet over medium-high heat and add a portion of the shredded pork. Allow it to crisp up in the pan, flipping occasionally. You want those edges golden and crispy. This is where the magic happens!

Warm your corn tortillas on a hot skillet, then pile on the crispy carnitas. Top with your choice of salsa, guacamole, chopped onions, cilantro, or cheese. Each addition brings its own joyful crunch and burst of flavor.