Slow-Braised Pork Carnitas with Charred Orange and Lime

Ingredients

• 3 lb boneless pork shoulder
• 2 tbsp lard
• 1 whole yellow onion, quartered
• 6 whole garlic cloves, smashed
• 2 whole oranges
• 2 whole limes
• 1 cup chicken stock
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 whole cinnamon stick
• 2 whole bay leaves
• 0,25 cup fresh cilantro, chopped
• 2 tsp kosher salt

Instructions

1. 1

   Pat 3 lb (1.35 kg) pork shoulder dry and cut into 2-inch chunks; season generously with 2 tsp kosher salt, 1 tsp ground cumin, and 1 tsp dried oregano.

2. 2

   Heat 2 tbsp lard in a Dutch oven over medium-high until it shimmers without smoking, then sear the pork in batches until deeply browned on two sides, about 4 minutes per side.

3. 3

   Nestle the pork back in the pot with 1 quartered onion, 6 smashed garlic cloves, 2 bay leaves, and 1 cinnamon stick.

4. 4

   Squeeze in the juice of 2 oranges and 2 limes, then drop the spent halves into the pot for perfume and gentle acidity.

5. 5

   Pour in 1 cup chicken stock, bring to a simmer, cover, and braise at 300°F (150°C) for 2.5 hours, until the pork shreds easily with a fork.

6. 6

   Uncover, remove citrus halves and cinnamon, then crank the oven to 425°F (220°C).

7. 7

   Roast uncovered 20-25 minutes, stirring once, until the liquid reduces to glossy fat and the pork edges crisp and caramelize.

8. 8

   Shred coarsely with two forks, toss with the rendered juices, and finish with a squeeze of fresh lime and chopped cilantro.