Season the pork: Pat the 400 g pork shoulder chunks dry with paper towels, then toss with 1.5 tsp fine sea salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp dried oregano. Patting the pork dry helps achieve a better sear; salt and spices penetrate the surface and begin flavoring the meat before it cooks.

Brown the pork: Heat 1 tbsp olive oil in a wide, heavy-bottomed Dutch oven or skillet over medium-high heat until shimmering. Working in a single layer (do not overcrowd), sear the pork pieces 2–3 minutes per side until a deep golden-brown crust forms. Searing creates Maillard browning, which builds complex savory flavors that are essential for authentic carnitas taste. Transfer browned pieces to a plate.

Make the braising liquid: Reduce heat to medium, add the minced garlic and toast 20–30 seconds until fragrant (this blooms the garlic’s flavor). Add orange zest, orange juice (120 ml), lime zest, lime juice (30 ml) and 60 ml chicken broth or water, scraping the browned bits from the pan—those fond bits are concentrated flavor for the braise.

Braise the pork: Return the pork to the pot, bring the liquid to a gentle simmer, cover partially, and lower the heat to maintain a bare simmer. Cook for 60–70 minutes, stirring once or twice, until the pork is fork-tender and shreds easily. Slow, moist cooking breaks down collagen into gelatin, yielding silky, juicy meat rather than dry chunks.

Prepare the roasted sweet potatoes: If your 300 g sweet potatoes aren't already roasted, toss 300 g peeled and diced sweet potato with 1/2 tbsp olive oil, a pinch of salt, and the optional 1/4 tsp ground cumin. Roast on a baking sheet at 220°C/425°F for 20–25 minutes, turning once, until edges caramelize. Roasting concentrates sugars and creates caramelized edges—this contrast plays beautifully against the savory pork.

Shred and reduce: When the pork is tender, remove the lid and increase the heat to medium-high to reduce the braising liquid for 5–7 minutes, concentrating flavor. Remove pork pieces and shred roughly with two forks (or chop coarsely). Reducing the liquid intensifies the citrus-and-spice juices that will cling to the shredded meat.

Crisp the carnitas (classic finish): Heat the oven broiler or keep the skillet hot. If using the oven, spread shredded pork on a rimmed baking sheet in an even layer and drizzle with 1/2 tbsp olive oil and a little of the reduced braising liquid; broil 3–6 minutes until edges brown and crisp, then toss and broil another 2–4 minutes to get more golden edges. If using a skillet, sear small batches on high heat until crusty. This final high-heat step creates the signature crispy bits of carnitas that elevate texture.

Warm the lettuce and assemble fillings: Quickly wash and dry 8 large lettuce leaves, pat completely dry (moisture makes wraps soggy). If you like, warm the leaves for 10 seconds over a gas flame or wrap in a damp towel and microwave 10–12 seconds to make them more pliable. Place 2 leaves per person on plates (for 4 servings), spoon 100 g of shredded pork onto each set of two leaves, add ~75 g roasted sweet potato, a few rings of pickled red onion if using, and finish with a generous sprinkle of chopped cilantro and an extra squeeze of lime.

Serve: Offer extra lime wedges and hot sauce on the side. Encourage guests to fold the lettuce over the filling and eat immediately—the contrast of hot pork and sweet potato with cool crunchy lettuce is part of the experience.

Storage and reheating: Store leftover pork and sweet potatoes separately in airtight containers in the refrigerator for up to 3 days. To re-crisp leftovers, heat in a skillet over medium-high heat for a few minutes, or spread under a broiler for a couple of minutes—re-crisping reactivates the browned surfaces and restores texture.