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 cups chicken stock
• 1 whole orange, halved
• 3 tbsp fresh lime juice
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 whole cinnamon stick
• 2 whole bay leaves
• 18 whole corn tortillas, warmed
• 0,5 cup fresh cilantro, chopped

Instructions

1. 1

   Pat 3 lb (1.4 kg) pork shoulder dry and cut into 2-inch chunks; season generously with salt, pepper, cumin, and oregano.

2. 2

   Heat 2 tbsp lard in a heavy Dutch oven over medium-high until it shimmers without smoking, then sear pork in batches until deeply golden on all sides, about 4 minutes per batch.

3. 3

   Return all pork to the pot and add the quartered onion, smashed garlic cloves, bay leaves, and a cinnamon stick; pour in the chicken stock until barely covering the meat.

4. 4

   Halve the orange, squeeze the juice over the pork, then nestle the spent halves into the pot along with the lime juice for brightness and acid.

5. 5

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

6. 6

   Uncover and continue cooking 30 minutes to reduce the liquid until the pork sits in glossy rendered fat.

7. 7

   Increase heat to medium-high and let the meat fry in its own fat, turning occasionally, until edges are burnished and crispy, about 8 minutes.

8. 8

   Shred coarsely with two forks, taste for salt, and serve piled high with warm corn tortillas, diced onion, and fresh cilantro.