Slice the pork into large chunks and place in a large pot or Dutch oven. Sprinkle chili powder, cumin, fine sea salt, dried oregano, black pepper, and cinnamon over the meat. Top with the minced garlic and chopped onion and pour in the orange juice, lime juice and 2 cups of water.
Cover the pot and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and let it simmer gently for 1.5-2 hours or until the pork becomes fall-apart tender and easy to shred, keeping an eye on it and adding additional water as needed.
Using a fork, shred the cooked pork into bite-sized pieces and cook on low for 10-15 additional minutes to allow the pork to absorb the juices.
Increase the heat to medium-high again to crisp up the edges of the pork (works better with fattier cuts of pork), or transfer the shredded pork to a baking sheet and broil briefly until crispy.
Serve.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. For best results, reheat on a cookie sheet in the oven at 350 for 5-10 minutes until heated through, then broil for an additional minute to get some crispy edges. You can also reheat it in the microwave.Slow Cooker CarnitasMake the cooking process completely hands off. Place the pork roast in the bottom of a large slow cooker.
Sprinkle seasonings evenly over top of the pork, top with onions and garlic and pour in the juices (reduce the water to ¼ cup). Cover and let cook on the "LOW" setting for 6-8 hours.
After 5-6 hours, shred with a fork and allow to continue to cook so that it soaks up some the juices.
Optional: Transfer the meat to sheet pan and broil in the oven for 2-4 minutes for crispy pork carnitas.
Choosing the Best PorkTypically, carnitas are made with a fattier cut of pork such as shoulder. However, this recipe will also work with a leaner cut such as pork loin. Fattier cuts take a bit longer to cook while leaner cuts cook faster but are more prone to drying out.