Slow-Cooked Pork Carnitas

Ingredients

Instructions

1. 1

   PREP AND SEASON: Preheat oven to 300°F. Cut pork shoulder into 3-4 large chunks (this increases surface area for more crispy edges later). Combine cumin, oregano, 2 teaspoons salt, and 1 teaspoon pepper. Rub the spice mixture generously all over every piece of pork.

2. 2

   ARRANGE FOR BRAISING: Place seasoned pork in a Dutch oven or heavy ovenproof pot. Pour orange and lime juice over the pork. Scatter smashed garlic cloves, quartered onion, and bay leaves around the meat. The liquid should come about 1/3 up the pork - add a splash of water if needed.

3. 3

   SLOW BRAISE: Cover the pot tightly with a lid or foil. Braise in the oven for 3-4 hours, turning the meat halfway through. The carnitas are done when the meat easily shreds with a fork and pulls away from the bone. It should be incredibly tender.

4. 4

   SHRED THE PORK: Transfer pork to a cutting board. Strain and reserve 1 cup of the cooking liquid - this liquid gold adds flavor and moisture. Using two forks, shred the pork, discarding any large pieces of fat, bones, and the bay leaves.

5. 5

   CRISP THE CARNITAS: This step is what makes carnitas special. Spread shredded pork in a single layer on a sheet pan. Drizzle with the lard (or olive oil) and about 1/2 cup of the reserved cooking liquid. The meat should be well coated but not swimming.

6. 6

   BROIL: Place under the broiler, 6 inches from heat. Broil for 5-8 minutes until the edges are deeply caramelized and crispy. Toss the pork, drizzle with more cooking liquid, and broil another 5 minutes for more crispy bits. Watch carefully to prevent burning.

7. 7

   SERVE: Warm corn tortillas over an open flame or in a dry skillet. Load tortillas with carnitas, diced white onion, and fresh cilantro. Serve with lime wedges, salsa verde, and pickled jalapeños on the side.