Prep and quick‑pickle the cabbage: In a medium bowl whisk the apple cider vinegar with the brown sugar and a generous pinch of kosher salt and black pepper until the sugar dissolves. Add the thinly sliced red cabbage and toss to coat. Let sit at room temperature while you cook (15–30 minutes). This quick pickle softens the cabbage slightly and adds bright acidity that cuts the richness of the pork.

Make the braising mixture: In a bowl combine the orange juice, minced chipotle, ground cumin, and half of the minced garlic (reserve the rest for later). Season lightly with salt and pepper. The orange juice brightens and sweetens the long braise while the chipotle gives smoky heat—mixing them now creates an even flavor base.

Season the pork: Pat the 2–3 cm pork cubes dry with paper towels (drying is essential for a good sear). Season liberally with salt and freshly ground black pepper. Proper seasoning and drying ensures Maillard browning, which builds the deep savory flavors of the carnitas.

Brown the pork in batches: Heat 2 tablespoons of olive oil in a large heavy Dutch oven over medium‑high heat until shimmering. Add half the pork cubes in a single layer; don’t overcrowd the pot or the meat will steam instead of brown. Brown on two or three sides until golden (about 4–5 minutes per batch). Transfer browned pork to a plate and repeat with remaining oil and pork. Browning develops caramelized crusts that provide concentrated meaty flavor in the finished braise.

Sauté aromatics and deglaze: Lower heat to medium, add the remaining 2 tablespoons olive oil if needed and the reserved minced garlic; cook briefly (20–30 seconds) until fragrant—don’t let it burn. Pour in the orange‑chipotle mixture and use a wooden spoon to scrape the browned bits from the bottom of the pot. Those bits (fond) are flavor gold; deglazing pulls them into your braising liquid.

Braise the pork: Return all pork to the pot along with any accumulated juices. Add approximately 120–180 ml water (just enough so the liquid comes about halfway up the pork; you don’t want to fully submerge the cubes). Bring to a gentle simmer, cover, then transfer to a 160°C / 325°F oven and braise for 1 hour 45 minutes to 2 hours, or until the pork is very tender when pierced with a fork. Braising gently breaks down connective tissue and renders fat, producing succulent, pull‑apart meat.

Prepare the cilantro‑lime rice while the pork braises: Rinse the rice in several changes of cold water until the rinse water runs mostly clear (this removes surface starch and prevents gummy rice). In a medium saucepan combine the rinsed rice with 600 ml (about 2 1/2 cups) water and a pinch of salt. Bring to a boil, reduce to the lowest simmer, cover, and cook for 15–18 minutes, or until the water is absorbed. Remove from heat and let sit, covered, for 8–10 minutes to steam. Fluff with a fork and stir in the lime juice and chopped cilantro. Rinsing, low simmer, and a resting period produce separate, fluffy grains.

Reduce braising liquid into a glaze (optional): Remove the pork to a plate. Place the Dutch oven on the stovetop over medium‑high and reduce the braising liquid until slightly thickened (5–8 minutes). Taste and adjust seasoning with salt and pepper. Reducing concentrates the orange‑chipotle essence and will be used to re‑coat the meat before crisping.

Finish the carnitas with high‑heat crisping: Options: Oven method — increase oven to 220°C / 425°F. Spread the braised pork cubes in a single layer on a rimmed baking sheet (line with foil for easier cleanup). Toss with a little of the reduced braising glaze and 1 tablespoon oil or melted butter, and roast until edges are deeply browned and crisp in spots, about 15–20 minutes, turning once. Skillet method — heat a large cast‑iron skillet over high heat with 1 tablespoon oil and sear the pork in batches, letting it sit undisturbed so it forms crunchy, caramelized edges. The final high heat step builds the classic carnitas texture: tender interior with crunchy edges.

Dress the quick pickles and finish plating: Toss the pickled cabbage (it will have softened and released a little liquid) and taste; add a pinch more salt or a splash of vinegar if needed. Stir scallions into the cilantro‑lime rice. To serve, mound rice, top with crisped carnitas, spoon any remaining reduced glaze over the meat, add a handful of quick‑pickled cabbage, and garnish with extra cilantro, sliced scallions and lime wedges. The contrast of tender pork, bright rice, and crunchy pickles creates balanced, restaurant‑quality plates.