Step 1

Preparation Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.

Step 2

Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.

Step 3

Carnitas keeps in the refrigerator for up to three days.

Step 4

Note:If you want to make half a batch, cut the amount of pork, salt, and oregano in half, but use the same amount of the remaining ingredients and water. You will need to use a slightly smaller pot.

Step 5

Adapted with permission from Truly Mexican by Roberto Santibañez with JJ Goode, (C) 2011 John Wiley & Sons, Inc.