Slow-Braised Pork Carnitas with Charred Orange and Bay

Ingredients

• 3 lb boneless pork shoulder
• 2 tbsp lard or vegetable oil
• 2 whole white onion
• 6 whole garlic cloves
• 2 whole oranges
• 2 whole limes
• 1 cup chicken stock
• 2 whole bay leaves
• 1 whole cinnamon stick
• 1 tsp ground cumin
• 1 tsp dried oregano
• 0,5 cup fresh cilantro
• 12 whole corn tortillas

Instructions

1. 1

   Cut 3 lb (1.4 kg) boneless pork shoulder into 2-inch chunks and pat dry. Season generously with 2 tsp salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp dried oregano.

2. 2

   Heat 2 tbsp lard (or vegetable oil) in a heavy Dutch oven over medium-high until it shimmers. Sear the pork in batches, about 3 minutes per side, until deeply browned. Transfer to a plate.

3. 3

   Lower the heat, add 1 diced onion and sweat for 5 minutes until translucent. Stir in 6 smashed garlic cloves and cook 1 minute until fragrant.

4. 4

   Deglaze with the juice of 2 oranges and 1 lime, scraping up the fond. Add 1 cup chicken stock, 2 bay leaves, 1 cinnamon stick and the spent orange halves.

5. 5

   Return the pork, bring to a simmer, cover, and braise at 325°F (160°C) for 2.5 hours, until the meat shreds easily with a fork.

6. 6

   Uncover, discard bay, cinnamon and orange skins. Increase oven to 425°F (220°C).

7. 7

   Using tongs, shred the pork into large chunks directly in the pot, letting it reabsorb the reduced juices.

8. 8

   Roast uncovered for 20 minutes, tossing once, until the tops caramelize into crispy golden edges.

9. 9

   Squeeze fresh lime over top, scatter with chopped cilantro and diced white onion.

10. 10

    Serve piled into warm corn tortillas with salsa verde.