Slow-Braised Pork Carnitas with Charred Orange and Lime

Ingredients

• 1,4 kg boneless pork shoulder
• 2 tbsp lard
• 1 whole white onion, quartered
• 6 whole garlic cloves, smashed
• 2 whole oranges, halved
• 2 whole limes, halved
• 1 cup chicken stock
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 whole cinnamon stick
• 2 whole bay leaves
• 18 whole corn tortillas, warmed

Instructions

1. 1

   Pat 1.4 kg boneless pork shoulder dry and cut into 5 cm cubes; season generously with salt, ground cumin and dried oregano.

2. 2

   Heat 2 tbsp lard in a heavy Dutch oven over medium-high until it shimmers without smoking, then sear the pork in batches, 3-4 minutes per side, until deeply caramelized.

3. 3

   Return all pork to the pot; add 1 quartered onion, 6 smashed garlic cloves, 2 bay leaves, 1 tsp black peppercorns and 1 cinnamon stick.

4. 4

   Squeeze in the juice of 2 oranges and 2 limes, dropping the spent halves into the pot, then pour in 1 cup chicken stock until liquid reaches halfway up the meat.

5. 5

   Cover and braise at 300°F (150°C) for 2.5 hours, until a fork slides through the pork with no resistance.

6. 6

   Uncover and increase oven to 425°F (220°C); continue cooking 25-30 minutes, stirring twice, until the liquid reduces to glossy fat and the pork edges turn deep mahogany and crisp.

7. 7

   Shred coarsely with two forks directly in the rendered fat, tossing to coat.

8. 8

   Serve piled into warm corn tortillas with chopped white onion, fresh cilantro and a squeeze of lime.