Orange-Braised Pork Carnitas

Method

1. Heat the oven to 325°F. Toss the pork with the salt, cumin and oregano, then pack it into a 5½-quart Dutch oven with the quartered onion, garlic, bay leaves, orange juice, lime juice and ¼ cup water.
2. Cover and braise 2½ hours, stirring once, until the pork is tender enough to shred with a spoon.
3. Take off the lid, pull out the onion quarters and bay leaves, and raise the oven to 450°F. Roast the pork uncovered for 30 minutes, stirring once, until the tops are browned and the liquid has reduced by about half.
4. Shred the pork roughly with two forks right in the pot, then spread it on a rimmed sheet pan and spoon over 3 tbsp of the fat and juices from the pot (save the rest to moisten leftovers).
5. Broil on the top rack for 4 to 5 minutes, stir, and broil 2 to 3 minutes more, until the edges are brown and crisp.
6. Warm the tortillas 30 seconds per side in a dry skillet, then pile on the pork and top with the diced onion, cilantro and a squeeze of lime.