Spicy Braised Pork Carnitas with Cilantro-Lime Crema

Preheat oven to 325°F (160°C).

Pat the pork chunks dry with paper towels. Season generously with salt and pepper.

Heat lard or oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork in batches until deeply browned on all sides, about 3-4 minutes per side. Remove pork and set aside.

Add the halved orange (cut-side down), quartered onion, and peeled garlic cloves to the pot. Sear for 2-3 minutes until slightly caramelized.

Return the pork to the pot. Add bay leaves, cumin seeds, and oregano. Pour in enough water to come about halfway up the sides of the pork (about 4-6 cups).

Bring the liquid to a simmer, then cover the pot tightly and transfer to the preheated oven. Braise for 3 hours, or until the pork is fork-tender.

Carefully remove the pork from the braising liquid using a slotted spoon, reserving the liquid. Discard the orange, onion, garlic, and bay leaves from the liquid. Skim off excess fat from the braising liquid.

Shred the braised pork into bite-sized pieces using two forks.

Heat a large skillet or cast-iron pan over medium-high heat. Add a thin layer of the reserved braising liquid (about 1/4 cup) to the skillet.

Add the shredded pork to the hot skillet in a single layer. Cook undisturbed for 5-7 minutes, until the bottom is deeply golden brown and crispy.

Flip or stir the pork and continue to cook for another 5-7 minutes, allowing other sides to crisp up. Add more braising liquid if the pan becomes too dry.

Alternatively, spread the shredded pork on a baking sheet, drizzle with a few tablespoons of the braising liquid, and broil on high for 3-5 minutes, watching carefully to prevent burning, until crispy.

While the carnitas are crisping, prepare the cilantro-lime crema. In a small bowl, whisk together sour cream (or crema), chopped cilantro, lime juice, garlic powder, and salt until smooth.

Serve the crispy carnitas immediately. Spoon them into warm corn tortillas.

Top with diced white onion, chopped fresh cilantro, and a generous drizzle of the cilantro-lime crema.

Serve with lime wedges on the side.