Pork Carnitas with Pineapple Pico de Gallo

Begin by searing pork shoulder or butt until it is browned on all sides. Remove and set aside

Sauté the onions until softened and browned. Then add garlic and sauté another minute or so.

Add the pork back in with the onions. Add the cumin and oregano and sauté for a minute or until they become fragrant.

Pour in the chicken broth, orange juice, lime juice, and bay leaf and stir. Add the orange halves. Bring to a boil then cover and reduce heat to medium-low. Simmer 3  hours. 

While the pork is cooking, make the pineapple pico de gallo. Simply mix the ingredients together. Keep covered and chilled until ready to use.

When the pork is done cooking, transfer to a foil-lined baking sheet and shred. Pour 1/4 cup of the cooking liquid over the pork and broil for 5 to 7 minutes.

Serve the pork carnitas on warm corn tortillas and top with the pineapple pico de gallo. 

For more toppings, serve with chopped cilantro, lime wedges, avocado slices, and hot sauce.