Ingredients

• 500g skinless, boneless pork butt or shoulder (~1lb)
• 1/2 onion, cut into wedges
• 2 cloves of garlic, smashed
• 1/2 lime, juiced
• 1/2 orange, juiced
• 1/4 cup coke
• 1 small bay leaf (or 1/2 a large bay leaf)

Spice mix for dry rub

• 1/2 tsp salt
• pepper, a few cracks of freshly ground pepper
• 1 tsp ground cumin
• 1 tsp oregano (optional)

Method

1. Pre-heat oven to 150°C (300°F).
2. Mix dry rub ingredients together: salt, pepper, cumin and oregano (if using).
3. Rub spice mix all over the pork shoulder or butt.
4. Place spiced pork into an oven safe dish or Dutch oven.
5. Cut onion into wedges and smash garlic cloves with the flat side of a knife blade. Add in with the pork.
6. Juice lime and orange. Add juices to the pork.
7. Add coke & bay leaf.
8. If needed, add a bit of water. About half of the meat should be under liquid.
9. Cover the dish with the lid of the Dutch oven or tightly cover with tin foil.
10. Cook for about 2h30. The meat should should be soft and pull apart easily. If needed (in particular if you have multiplied the recipe) cook for longer, checking on the meat every 30min to 1h after the first 2h30.
11. When ready, remove the meat from the oven. Save the cooking juices for later and shred the meat into small pieces with a fork.
12. Add a 1/4 cup of the cooking juices back to the shredded meat.
13. For crispy carnitas (optional): Return the meat to your oven safe dish (if the dish was not too deep) or a lay out on a baking sheet. Broil/ grill for 5 to 10 min, until to top starts to caramelise / brown and your carnitas are ready! You can also flip them and brown the other side for extra crisp.