Slow-Braised Pork Carnitas with Charred Orange and Lime

Ingredients

• 3 lb pork shoulder
• 2 tbsp lard
• 1 whole yellow onion
• 6 whole garlic cloves
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 2 whole bay leaves
• 2 whole oranges
• 3 whole limes
• 1 cup chicken stock
• 3 tbsp fresh cilantro
• 2 tsp kosher salt
• 1 tsp black pepper

Instructions

1. 1

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

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 for 3-4 minutes per side until deeply browned.

3. 3

   Add 1 diced yellow onion and 6 smashed garlic cloves; sweat for 3 minutes until the onion turns translucent and fragrant.

4. 4

   Stir in 1 tbsp ground cumin, 2 tsp dried oregano, 2 bay leaves, and 1 tsp smoked paprika; toast for 30 seconds until aromatic.

5. 5

   Deglaze with the juice of 2 oranges (peels reserved) and 2 limes, scraping up any fond, then add 1 cup chicken stock.

6. 6

   Tuck in the orange peels, cover, and braise at 300°F (150°C) for 2.5 hours until the pork shreds effortlessly with a fork.

7. 7

   Uncover, remove the peels and bay leaves, and shred the pork coarsely in the pot.

8. 8

   Increase oven to 450°F (230°C) and roast uncovered for 15-20 minutes, tossing once, until the edges caramelize and turn crispy.

9. 9

   Squeeze a fresh lime over the top and finish with 3 tbsp chopped cilantro before serving.