1. Preheat the oven to 350°F.
2. Season the pork all over with the salt.
3. Heat the olive oil in a large Dutch oven or skillet over a burner turned to medium-high heat.
4. Sear the pork loin on each side, about 4 minutes per side, until a crust has formed.
5. Turn the burner off and add the stock, orange juice, lime juice, and the can of chipotles to the Dutch oven, or transfer the seared loin to a casserole dish and top with the ingredients listed above. Roll the pork around in the mixture.
6. Place the lid on the Dutch oven, or cover the casserole dish with foil, and place in the preheated. Cook until pork is tender enough to be pulled apart with a fork, about 1.5 to 2 hours.
7. Remove the pork from the pot and use two forks to shred the meat. Add as much liquid from the pot as you’d like.
8. Taste and add salt and pepper if desired, but I often find that the canned chipotles add enough seasoning.
9. If crispy carnitas are desired, spread the pork out on to a sheet pan and turn the oven to high broil. Broil about 6 inches from the heat elements, until edges of the meat start to crisp and brown, about 2-3 minutes but watch carefully so the pork doesn’t burn. Stir the pork and then broil for another couple of minutes.
10. Serve in tacos, burritos, quesadillas, or on taco salad.

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