Crispy Pork Carnitas Food

NINJA FOODI RECIPE: CRISPY PORK CARNITAS

Steps:

• Place pork, salt, oregano, and cumin in Ninja Foodi pressure cook insert. Combine making sure the seasonings are covering the pork.
• Take the orange and squeeze the juices over the pork. Put the squeezed orange in the insert, along with the onion, garlic cloves, and ½ cup chicken broth.
• Cover the Ninja Foodi with the pressure cooker cover, ensuring the valve is set to seal. Set the Ninja Foodi to High Pressure and cook for 20 minutes.
• Once the 20 minute timer is complete, do a quick release by switching the valve to vent. Once all the pressure is released, open the lid and remove the orange, onion, and garlic cloves.
• Set the Ninja Foodi to satué and select md:hi. The liquid will begin to simmer. Allow the liquid to cook until it reduces, about 10-15 minutes.
• Once the majority of the liquid has reduced, press stop on the Ninja Foodi and then close the Ninja Foodi Air Crisp lid.
• Select Broil and adjust the time to 8 minutes.
• Once complete, use the crispy delicious meat in tacos, bowls, sandwiches, wraps, etc. Top with cilantro or any of your favorite toppings.

CRISPY PORK CARNITAS RECIPE

Steps:

• Cut the pork butt into 2" cubes. Place in a large zip-top bag or bowl.
• Mix together the orange juice, lime juice, olive oil, garlic cloves, cilantro, cumin, salt, and pepper. Pour over the pork and massage or stir to cover thoroughly with the marinade. Refrigerate for at least 12 hours.
• Preheat the oven to 275F degrees. Line a large rimmed baking sheet with heavy-duty aluminum foil.
• Place the pork in a single layer on the baking sheet. Cover with foil and slow roast for 2 hours.
• Increase the oven temperature to 300ºF.
• Remove the foil and continue to cook another 45 minutes to one hour, until the pork is fork tender.
• Once the pork is falling apart tender, drain the juices from the baking pan. Broil until desired crispiness is acquired. For us, it's about 5-8 minutes.
• Serve with flour tortillas and your favorite toppings.

CARNITAS RECIPE

Steps:

• Preheat the oven to 325°F. Pat the pork butt dry with a paper towel. Use a large, sharp knife to trim away excess fat. Cut the pork butt into 1" thick slices. Then, cut each slice into 1" cubes.
• Transfer the pork to a 4-5 quart enameled cast iron Dutch oven. Add all of the dry spices, and massage them onto the pork with your hands.
• Add the orange juice, lime juice, and a 1/2 cup water to the Dutch oven and stir to combine. Add the bay leaves, cover, and transfer to the oven.
• Cook for 2 hours. Remove from the oven, and turn on the broiler on high. Have ready a rimmed sheet pan lined with nonstick aluminum foil.
• Use a slotted spoon to transfer the pork to the prepared sheet pan. Using the tines of a fork, gently press down on the pork to ever-so-slightly break it apart.
• Place the pork under the broiler, and watch closely so that it does not burn. As soon as the pork begins to tinge with dark brown hues and crisps up on the edges, remove it from the oven. Depending on your broiler, this could take anywhere from 1- 4 minutes. Remove from the oven and set aside.
• Place the Dutch oven on the stovetop over medium-high heat and allow to come to a simmer. In a small bowl, combine cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the cooking liquid and allow to simmer until thickened, about 2-3 minutes. Remove from the heat.
• Either add the pork back to the Dutch oven and stir or brush the sauce lightly over the carnitas. Serve with tortillas and your favorite taco toppings and enjoy!

PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

Steps:

• Rinse and pat dry pork with a paper towel.
• In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
• Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
• Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA

Steps:

• Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
• Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
• Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.

CRISPY PORK CARNITAS

Steps:

• Trim the fat from your pork and cut pork into 4-inch cubes. Place in instant pot or slow cooker. Sprinkle pork with the salt, oregano, cumin, chili powder, and pepper. Toss to coat.
• Pour in the chicken broth, orange juice, lime juice, and drizzle with olive oil. Add the onion and garlic on top. Cook in the instant pot for 1 hour, letting the pressure release naturally. For the the slow cooker, cook for 6-8 hours on low.
• Preheat broiler and line two baking sheets with aluminum foil. Using a slotted spoon, remove the meat and shred with two forks, discarding any remaining fat. You will use the juice later.
• Place meat in a single layer on the pans. Pour about 1 cup of juices from the pot over each of the pans of pork. Broil one pan at a time for 5-8 minutes or until the edges are crispy. Toss with additional juices from the pan. Squeeze with more lime if desired. Serve on tortillas with all the toppings.

CRISPY SLOW COOKER PORK CARNITAS

Steps:

• Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to a large slow cooker.
• Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.
• Remove the meat from the slow cooker and shred. (Make sure to keep the liquid)
• Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.
• Remove from the oven and pour 1/4 cup of the reserved juices from the slow cooker onto the crispy pork and toss.
• Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy. Pour an additional 1/4 cup liquid over the crispy pork and serve immediately with cilantro for serving, if desired.
• The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.

SLOW COOKER CARNITAS

Steps:

• In a small bowl, whisk together the dried oregano, cumin, salt and pepper
• Rub seasoning mixture onto pork shoulder on all sides
• Add onion, garlic, orange juice and peel, lime juice and chipotle pepper to slow cooker
• Place pork on top
• Cover and cook on low for 4-6 hours or until internal temperature is 145 degrees F
• Remove pork from slow cooker onto cutting board, let cool slightly
• Shred pork with forks
• Heat oil in skillet on stove ** see notes
• Add pork and some of the juice from the slow cooker
• Turn often to brown the pork until juices have evaporated and pork is nicely browned
• Repeat with more pork if your skillet doesn't hold all of it
• Serve immediately with tortillas and toppings
• Store leftovers in refrigerator

INSTANT POT CARNITAS

Steps:

• Mix the ancho chili powder, chipotle chili powder, cumin, coriander, oregano, and salt together in a small bowl. Cut the pork into 2-3 inch cubes and rub the spice mixture all over.
• Set your InstantPot to Sauté, add the oil to the bottom of the pot, and brown the cubed meat on all sides using tongs. You will need to do this in batches so you can move the meat around and get all of the sides nice and brown. After all of the pieces are browned, remove them from the pot and set them aside.
• Add the beer and orange juice to the pot and scrape up all the browned bits from the bottom. Add the onion, chipotle peppers, garlic and bay leaves to the pot, and then place the browned pork pieces on top.
• Place lid on the InstantPot, lock it into place with the steam vent closed, and set the Instant Pot to Pressure Cook on High for 90 minutes. When done, allow the steam to release naturally. Once the pressure has all released completely, remove the pork pieces from the pot and place them on a cutting board. Leave the cooking liquid in the pot and turn the Instant Pot back to Sauté to allow the cooking liquid to simmer.
• Turn on your oven broiler to HIGH. Shred the meat using forks, a knife, or shredding claws. Place the shredded pork on a sheet pan with foil. Pour some of the leftover liquid on top of the meat to keep it moist and broil until crispy and brown on top.

EASY, TENDER, AND CRISPY PORK CARNITAS

Steps:

• Preheat oven to 450F (optional step for making pork carnitas crispy)
• Place pork, chipotle powder, bay leaves, oregano, cumin, garlic, onions, lime juice and lime half, water, salt, and black pepper in a stockpot.
• Bring to a boil covered, lower heat to a simmer, and cook 1 ½ - 2 hours or until pork is fork tender and falling apart.
• Remove pork from stockpot with strainer and continue to reduce / simmer stock another 20 minutes uncovered.
• Let pork cool slightly before pulling carnitas apart with fork or with hands.
• Optional step: Spread out strained pulled pork on a sheet pan and cook uncovered at 450F for ~ 10-15 minutes (watching carefully) until crispy.
• Add a little pork stock if they cooked a little too much for your liking or if you have leftovers and want them to remain tender.
• Garnish with fresh chopped cilantro.
• Add warm tortillas to make tacos. Happy Eating! Beckie

CRISPY PORK CARNITAS

Steps:

• Adjust oven rack to lower middle position and heat to 300 degrees.
• Combine all ingredients in a large dutch oven, including the spent orange halves and juice.
• Bring the mixture to a boil over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven.
• Cook until the meat falls apart when prodded with a fork, about 2 hours.
• Remove the pot from the oven and use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.
• Remove and discard everything from the pot except the cooking liquid.
• Place pot over medium-high hear on the stove and boil until thick and syrupy, about 20-25 minutes. You should have about 1 cup of liquid remaining when it is finished.
• While the liquid is reducing, break each cube of pork into three pieces. Once the liquid has become syrup, gently fold the pieces of pork into the pot, trying not to break up the pork any further.
• Spread the pork back onto the foil-lined pan and evenly spread so there is a single layer. Place the pan of meat on an upper middle rack of the oven and broil on high until the top of the meat is well browned and the edges are slightly crisp, about 7-8 minutes. Using a wide spatula, flip the pieces of meat the broil the other side the same way.
• Serve in a tortilla will your favorite toppings.

CRISPY CROCKPOT CARNITAS (MEXICAN PULLED PORK)

Steps:

• In a small bowl, combine 2 tbsps light brown sugar, 1/2 tsp dried oregano, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 2 tsps paprika, and 2 tsps cumin. Rinse the pork under cold water and pat dry with a paper towel. Rub the spice mixture over all sides of the pork.
• Line the bottom of the slow cooker with the sliced white onion, orange juice, and lime juice. Add the pork and cook on low for 7-8 hours.
• When the pork is finished cooking, preheat the broiler to high and remove the pork from the slow cooker and shred the meat with two forks. Arrange the pulled pork in a single layer on a baking sheet and sprinkle one tbsp of brown sugar and 1 tsp of paprika over the meat. Place the baking sheet on the top rack of the oven and broil for 5-6 minutes until the pork is charred and crispy (not burnt).

CRISPY PORK CARNITAS

Steps:

• Preheat oven to 300 degrees.
• Heat a dutch oven or large skillet over medium-high heat. While the dutch oven is heating, sprinkle the pork pieces liberally with salt. Once the dutch oven is hot, add in a tablespoon of avocado oil and then add the pork. Sear for 4-5 minutes on each side until browned.
• Add the garlic, onion, orange juice, lime juice, chicken broth, salt, bay leaves, and spices to the pot. Stir until well combined, cover with a lid, and the braise for 3 hours at 300 degrees.
• If you are using a slow cooker, once the pork has been seared, remove it from the pan and add it to the slow cooker. Next, add the remaining ingredients and cook the carnitas on high for 4-6 hours or until the meat is fork tender.
• Once the pork is tender and shreddable, remove it from your dutch oven or slow cooker and transfer the meat to a sheet pan. Use two forks to shred the meat and then pour the remaining braising liquid back over the meat. Broil the carnitas in the oven on high until browned and crispy. Serve and enjoy!

SLOW COOKER PORK CARNITAS TACOS

Steps:

• Combine and mix dry rub ingredients together. Set aside.
• Make very small cuts in the pork and insert garlic slivers. Any leftover garlic can be put into the slow cooker.
• Season the pork by rubbing the dry rub ingredients all over each piece. Place the pork into slow cooker.
• Top the pork with orange juice, chicken broth, garlic, onions, jalepenos, chipotle peppers, bay leaf and salt. Cover and cook on low heat for 8 hours or on high for 4-5 hours.
• Remove the pork from the slow cooker and shred the meat before returning to the pot with the cooking juices. Season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
• Preheat oven to broil. Place shredded pork onto a baking sheet and broil until crisp and crusted, about 3-4 minutes. You may also pan fry. Don't skip this step to brown the Carnitas! This is the key that makes this the best crispy Pork Carnitas.
• Serve the crispy carnitas with the listed accompaniments and enjoy!

AUTHENTIC MEXICAN PORK CARNITAS RECIPE CARD

Steps:

• In a small bowl place oregano, cumin, black pepper, salt, chili powder,and cinnamon, then mix thoroughly.
• Put the pork shoulder in the slow cooker and add the onion, garlic, limes, bay leaves, water and spice mixture.
• Cover and cook for 6 hours on high. Flip over every couple hours in the slow cooker. Check after 5 hours or so and cook until it separates easily with a fork.
• Heat oven on broiler.
• Move meat to a large cutting board and using two forks begin the shred the meat.
• Place the meat in a single layer on a baking tray, and broil for about 5 minutes.
• Serve with flour or corn tortillas, lettuce, tomato, sour cream and hot sauce.

PORK CARNITAS (MEXICAN CRISPY PULLED PORK)

Steps:

• Heat the water and lard/butter together in a Dutch oven (or other heavy, bottomed pot). Once the fat has melted, add the pork chunks.
• Juice the orange halves and add the juice to the pot. Cut the remaining rinds in half and add them to the pot as well.
• Add the cinnamon stick pieces, oregano, and salt. Mix well.
• Bring the mixture to a simmer. Reduce the heat to medium low and braise, uncovered for 1-2 hours, until most of the moisture has evaporated and only the fat remains.
• Add the onions and garlic to the meat.
• Continue to cook over medium low heat for an additional 45 minutes - 1 hour, stirring every 20 minutes with a sturdy wooden spatula that will allow you to scrape the bottom (in a way that won't damage your pot). (Your meat will start to stick to the bottom and sides of the pot. This is good, we're creating nicely browned and crisped meat!)
• Once the meat is tender and crispy to your liking, it is ready to serve!
• To serve, shred or coarsely chop the meat. Serve alone with rice and beans or as a taco filling. Lime, chopped raw onion, and cilantro are great toppings.

NINJA FOODI CRISPY PORK TENDERLOIN CARNITAS

Steps:

• Place the pork tenderloins in a large bowl with the olive oil. Mix the dry spices together before sprinkling over the pork. Use a rubber spatula or your hands to evenly coat the pork in the oil and spices. Set aside.
• Add the onion, orange, garlic, cilantro, and chicken broth to a food processor and blend until smooth, about 30 seconds on high.
• Turn the Foodi's sauté function on HI and let the pot heat up. Once hot, add the pork tenderloins. Cook for 2 minutes before flipping and cooking another 2 minutes.
• Add the pressure cooking ingredients to the pot, moving the pork tenderloins around to evenly coat the bottom of the pot with the mixture. Seal the Foodi and pressure cook on HI for 12-14 minutes* with quick release pressure. The pork should reach an internal temp of 160F at its thickest point. Transfer the pork tenderloins to a bowl to rest for 5 minutes before shredding.
• While the pork rests, turn the Foodi's sauté function back to HI to reduce the remaining liquid to a thick sauce, stirring occasionally.
• After the pork rests, shred and add back to the pot with the thickened sauce. Stir to evenly coat and use the Foodi's broil function** for 10-15 minutes for crispy edges.

CARNITAS

Steps:

• grind the bay leaves,thyme and marjoram to a fine powder.
• cut the pork into 2 inch cubes,marinate with the spice powder over night,minimum 2 hours.
• mix all the salsa ingredients,cover and chill until needed.
• heat the lard in a big pot,add the marinated pork cubes,with orange wadges,garlic and onion,brown the pork cubes on all sides.
• discard the onion and garlic,cover the pot,cook over low heat for about 1.5 hours.
• discard the oranges and cook uncovered until all the meat juices have been absorbed and the pork cubes are crispy outside and tender inside.
• serve with flour tortillas and the salsa.

CRISPY PORK CARNITAS

Steps:

• Mix together the spices, salt and pepper. Toss the cubed pork with the spice mix. Heat olive oil in a large dutch oven over medium-high heat and sear the pork on all sides. Should be 2-3 minutes per side. Add the beer, orange juice, water, and juice of two limes. Add 1/2 the chopped onion and bay leaf and bring the mixture to a boil. Reduce the heat and cover and simmer on low for 2 to 2 1/2 hours. (1 hour more for pork tenderloin)
• Remove lid and continue to cook for another 30 minutes at which point the liquid should reduce and caramelize. Preheat oven to broiler and prepare a baking sheet with aluminum foil. Use forks to shred the pork and broil under high heat for 2-3 minutes until the edges start to brown. Remove and add 1/4 cup of the juices and broil for another 2-3 minutes. Add a little more of the broth once removed to make sure it's crispy but moist.
• While broiling the pork, heat an 8 inch frying pan to medium heat. Add 1 teaspoon of olive oil and cook the corn tortillas individually on each side for about 30 seconds. Repeat for however many corn tortillas you'll be using. Serve with pork, chopped onion, chopped cilantro and a squeeze of lime juice.

PORK CARNITAS

Steps:

• Set a multi-cooker to the Saute setting and add the oil.
• Sprinkle the cubed pork generously with salt and pepper. Sear the pork in batches on all sides until well browned. Remove to a plate, add the onions and poblanos and cook, stirring frequently, until softened, about 3 minutes. Add the oregano, cumin, chile powder and garlic and continue to cook for an additional minute.
• Add the lemon-lime soda and orange zest and juice. Return the pork pieces and any liquid that is on the plate to the multi-cooker. Cover and position the vent to the Sealing setting. Set the multi-cooker for High Pressure, use the Manual button to adjust the cook time to 25 minutes and cook. When the time is up, allow the multi-cooker to sit for an additional 10 minutes.
• Preheat the broiler.
• Carefully release the remaining pressure by switching the vent to Venting. Let the steam vent until the float valve has dropped, then remove the lid. Remove the pork mixture with a slotted spoon to a baking sheet and shred the pork with 2 forks.
• Place the baking sheet under the broiler and crisp the carnitas for 2 to 3 minutes. (Watch carefully to prevent burning.) Remove from the oven, ladle some of the juices from the pot over the carnitas and carefully toss. Serve alongside the warm tortillas with peach salsa, Easy Queso and fresh cilantro leaves.
• Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.

SOUS VIDE CARNITAS FOR TACOS (CRISPY MEXICAN-STYLE PULLED PORK) RECIPE

Steps:

• Combine pork, onion, garlic, cinnamon stick, and bay leaves in a large bowl. Split orange into quarters and squeeze juice into bowl before adding rest of orange. Season generously with kosher salt and toss to combine.
• Transfer contents to a vacuum bag and seal (see note).
• When ready to cook, use a sous vide immersion circulator to preheat a water bath to the desired temperature according to the chart above.
• Add bag to water bath and cook for recommended time according to chart above. Make sure to top water up occasionally as it evaporates, and keep bag completely submerged. If bag floats, weigh it down by placing a wet kitchen towel on top of it. Alternatively, use a heavy-duty binder clip to attach a metal spoon or knife to bottom of bag as a weight.
• When meat is cooked, remove from water bath. If you are cooking the pork in advance and don't plan to serve it the same day, cool pork to room temperature directly in the bag or chill in an ice bath, then transfer bag to refrigerator or freezer (pork can be refrigerated for up to 5 days, or frozen for up to 2 months). If finishing the carnitas the same day, transfer contents of bag to a large bowl. Pick out chunks of meat with a set of tongs and transfer them to a rimmed baking sheet. (Discard aromatics and excess liquid, or reserve liquid and blend it in with your salsa.) When it is cool enough to handle, shred meat roughly using 2 forks or your fingers. Spread evenly over baking sheet.
• When ready to serve, adjust an oven rack to 3 inches below the broiler element and preheat broiler to high. Place pork under broiler and cook, using a spoon to flip pieces occasionally, until meat is browned and crisp on most sides, about 10 minutes total. Alternatively, working in batches, heat carnitas in a cast iron or nonstick skillet over medium heat, turning occasionally, until crisp, about 10 minutes.
• Serve carnitas with warm tortillas, lime wedges, chopped onion and cilantro, and salsa.

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

Steps:

• Rinse and dry the pork shoulder, rub all over with salt and pepper.
• Combine the Rub ingredients then rub all over the pork.
• Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
• Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
• Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
• Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
• If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

INSTANT POT CRISPY CARNITAS

Steps:

• In a medium mixing bowl, whisk together the mojo sauce ingredients until combined. Set aside until ready to use.
• Season pork chunks on all sides with salt and pepper.
• Click the "Sauté" setting on the Instant Pot. Add the oil, followed by half of the pork, and sear - turning every 45-60 seconds or so - until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the remaining pork, searing until it has browned on all sides. Press "Cancel" to turn off the heat.
• Pour in the mojo sauce, and toss briefly to combine with the pork. Close lid securely and set vent to "Sealing".
• Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes).
• Set the oven broiler to high heat.
• Remove the lid of the Instant Pot. Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork and toss to combine. Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine. Broil for an additional 5 minutes to get the meat even more crispy. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine.
• Sprinkle with chopped fresh cilantro, then serve warm in tacos, burritos, salads, or whatever sounds good to you! Or, refrigerate pork in a sealed container for up to 3 days, or freeze for up to 3 months.

CRISPY PORK CARNITAS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Remove fat from pork; cut pork meat into 2-inch cubes and roughly chop fat.
• Mix pork, garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder together in a bowl until pork is coated completely. Transfer mixture to a 9x13-inch baking dish. Place baking dish on a baking sheet and cover baking dish tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until pork is fork-tender, about 3 1/2 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Transfer meat to a colander set over a bowl. Remove garlic, bay leaves, and orange peels from baking dish and pour accumulated juices from the baking dish over meat in colander into the bowl. Return meat to the baking dish and drizzle accumulated juices over each piece of meat.
• Cook meat under the preheated broiler for 3 minutes. Drizzle more accumulated juices over meat and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle more accumulated juices over the top.