Slow-Braised Pork Carnitas with Charred Orange and Lime

Ingredients

• 3 lb boneless pork shoulder
• 2 tbsp lard
• 1 unit white onion, chopped
• 6 unit garlic cloves, smashed
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 unit bay leaves
• 1 tbsp tomato paste
• 1 cup chicken stock
• 1 unit lime, juiced
• 1 unit orange, halved and juiced
• 0,25 cup fresh cilantro, chopped
• 2 tsp kosher salt

Instructions

1. 1

   Pat 3 lb (1.4 kg) boneless pork shoulder dry and cut into 2-inch chunks; season generously with 2 tsp kosher salt and 1 tsp black pepper.

2. 2

   In a large Dutch oven, heat 2 tbsp lard over medium-high until it shimmers, then sear the pork in batches until deeply browned on all sides, about 4 minutes per batch.

3. 3

   Return all pork to the pot; add 1 chopped white onion, 6 smashed garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 2 bay leaves, and 1 tbsp tomato paste, stirring 1 minute until fragrant.

4. 4

   Pour in 1 cup (240 ml) chicken stock and the juice of 1 lime plus 1 orange; nestle the squeezed orange halves into the pot.

5. 5

   Bring to a simmer, cover, 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 only the rendered fat remains, glossy at the bottom of the pot.

7. 7

   Increase heat to medium-high on the stovetop and crisp the pork for 6–8 minutes, turning occasionally, until the edges caramelize and turn deep amber.

8. 8

   Discard bay leaves and orange halves; finish with a squeeze of fresh lime and a handful of chopped cilantro.