Karnitas - Mexican pork

Cut the pork neck into pieces with sides about 5 cm. Season with salt and pepper.

Remove the zest from the orange with a grater, and cut the pulp into halves or quarters.

Squeeze 1 tablespoon of lime juice. Cut the onion into four pieces.

In an oven-safe skillet, heat the oil over medium heat.

Spread the pork in portions and fry each for 3-4 minutes.

Return all meat to the pan. Add orange zest and pulp, lime juice, broth, lavrushka, cumin and oregano. Bring to a boil over medium to high heat.

When the liquid boils, cover the pan with a lid and transfer to an oven preheated to 150 ° C for about 3 hours.

The meat should turn out to be very soft: literally fall apart if pierced with a fork. Check the pork periodically and add some liquid if needed.

Transfer the meat to another container suitable for baking. Remove the fat from the remaining broth and pour the broth over the pork. Refrigerate for 10-12 hours.

You can skip this step and go directly to baking, but if the meat lies in the broth, it will turn out to be even more tender and appetizing.

Place the pork dish in an oven preheated to 180 ° C and cook for about 25–35 minutes.

Remove the meat from the refrigerator ahead of time to warm it up a little.