Entrée: Mexico – Carnitas (Slow-Cooked Pork)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 20 min

Ingredients

3 1 / 2 lb (1.6 kg) boneless pork shoulder (pork butt), trimmed and cut into 2-inch chunks
2 1 / 2 tsp kosher salt
1 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp dried oregano (Mexican oregano preferred)
4 garlic cloves, smashed
1 large white onion, thickly sliced
2 bay leaves
1 orange, zested and juiced (about 1 / 2 cup / 120 ml juice)
1 lime, juiced
1 cup (240 ml) low-sodium chicken stock (plus a splash more if needed)
2 tbsp (30 ml) lard or neutral oil, divided
1 jalapeño, halved and seeded (optional)
Warm corn tortillas, chopped white onion, fresh cilantro, lime wedges, salsa for serving

Instructions

Preheat the oven to 300°F (150°C).
Pat the pork dry. In a large bowl, combine salt, pepper, cumin, and oregano. Toss the pork with the spice mix to coat evenly.
Heat 1 tbsp lard or oil in a heavy Dutch oven over medium-high heat. Sear the pork in batches until browned on at least two sides, 6 to 8 minutes per batch. Transfer browned pieces to a plate as you go.
Reduce heat to medium. Add the onion and garlic to the pot and cook, stirring, until lightly softened, about 2 minutes. Return all pork to the pot.
Add orange zest, orange juice, lime juice, chicken stock, bay leaves, and jalapeño if using. Scrape up any browned bits. The liquid should come about halfway up the pork; add a splash more stock or water if needed.
Bring to a gentle simmer, cover, and transfer to the oven. Braise until the pork is very tender and easily shreds, 2.5 to 3 hours, turning the pieces once halfway through.
Remove the pot from the oven. Using a slotted spoon, transfer the pork to a large bowl. Discard bay leaves and jalapeño. Skim excess fat from the braising liquid (reserve a few tablespoons of fat for crisping if desired).
Set the pot over medium-high heat and boil the braising liquid until reduced to a syrupy 3/4 to 1 cup, about 8 to 12 minutes.
Shred the pork into bite-size pieces, leaving some larger chunks for texture. Moisten with a few spoonfuls of the reduced liquid and taste for seasoning, adding salt if needed.
Crisp the carnitas in batches: heat the remaining 1 tbsp lard or oil in a large skillet over medium-high heat. Spread pork in a single layer, drizzle with a little reduced liquid, and let it fry undisturbed until the edges crisp and brown, 2 to 4 minutes. Toss and crisp the other side, 1 to 2 minutes more. Repeat with remaining pork.
Alternatively, broil to crisp: spread shredded pork on a rimmed baking sheet, drizzle with 1 to 2 tbsp reserved fat or reduced liquid, and broil on the top rack, turning once, until the edges are browned and crisp, 5 to 8 minutes total.
Serve hot in warm corn tortillas with chopped onion, cilantro, lime wedges, and salsa.