Slow-Braised Pork Carnitas with Charred Orange and Lime

Ingredients

• 3 lb boneless pork shoulder
• 2 tbsp lard or vegetable oil
• 1 whole white onion, quartered
• 6 whole garlic cloves, smashed
• 1 whole orange, halved
• 2 whole limes, halved
• 1 cup chicken stock
• 1 cup whole milk
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 whole bay leaves
• 1 whole cinnamon stick
• 0,25 cup fresh cilantro, chopped

Instructions

1. 1

   Pat 3 lb (1.4 kg) boneless pork shoulder dry and cut into 2-inch cubes. Season generously with salt, pepper, cumin and dried oregano.

2. 2

   Heat 2 tbsp lard in a heavy Dutch oven over medium-high until it shimmers without smoking. Sear the pork in batches until deeply caramelized on all sides, about 4 minutes per side.

3. 3

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

4. 4

   Halve 1 orange and 2 limes; squeeze the juice over the pork, then toss the spent rinds into the pot for aromatic bitterness.

5. 5

   Pour in 1 cup chicken stock and 1 cup whole milk (it tenderizes and helps browning later). The liquid should come halfway up the meat.

6. 6

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

7. 7

   Uncover and continue cooking 30-40 minutes, letting the liquid reduce until only rendered fat remains and the pork begins to fry in its own drippings.

8. 8

   Increase heat to medium-high on the stovetop; press the pork against the pot to crisp the edges, turning once, about 5 minutes total.

9. 9

   Discard rinds, bay leaves and cinnamon. Finish with a squeeze of fresh lime and chopped cilantro.

10. 10

    Serve immediately on warm corn tortillas with diced white onion and salsa verde.