Preheat the oven to 140C/275F. Rub the taco seasoning all over the pork, ensuring all the exterior is coated.
Add the oil to a large skillet or deep pot and place over medium heat. Once hot, add the pork and cook on all sides until brown.
Transfer the seared pork to a large baking dish. Top with the onion, garlic, salsa, and bay leaves, and drizzle the stock.
Cover the baking dish with tin foil and cook for 6 hours.
Remove from the oven and let it sit for 5 minutes before shredding.
Notes
TO STORE: Place leftover carnitas in an airtight container in the fridge for up to 4 days.
TO FREEZE: If you have made a big batch of carnitas, divide some into portions and freeze them in heavy-duty plastic bags or in airtight containers. Carnitas can be frozen for two months or longer.
TO REHEAT: Reheat carnitas in a covered dish in the oven or on the stove over medium heat. Add a splash of water or broth to the meat to reheat it.
