Crispy Pork Carnitas
Mains · Serves 8 · Prep 20 min · Cook 3 hr · Total 3 hr 20 min
Pork shoulder simmered in lard with orange and garlic until it is spoon-tender, then left to fry in its own fat until the edges go crackly and brown. Make a big pot: the leftovers are just as good crisped up the next day.
Ingredients
- 4 lb boneless pork shoulder, cut in 2-inch chunks
- 2 1/2 tsp kosher salt
- 1/2 cup lard (or vegetable oil)
- 1 orange, quartered
- 1 white onion, quartered
- 6 clove garlic, smashed
- 2 bay leaves
- 1 tsp dried Mexican oregano
- 1 cup water
- 1/2 cup whole milk (optional, for deeper browning)
- 16 corn tortillas, warmed
- 1 white onion, finely chopped, for serving
- 1 cup chopped cilantro
- 1 cup salsa verde
- 2 limes, cut in wedges
Steps
- Toss the pork with the salt and let it sit 30 minutes at room temperature (or refrigerate up to overnight).
- Melt the lard in a large Dutch oven over medium heat. Add the pork in a snug layer, squeeze the orange quarters over it and drop in the rinds, then add the onion, garlic, bay leaves, oregano, water and milk if using.
- Bring to a gentle simmer, set the lid ajar, and cook over low heat, stirring now and then, until the pork is very tender, 2 to 2 1/2 hours.
- Uncover and raise the heat to medium. As the liquid cooks off, the pork starts frying in the rendered fat. Turn the pieces every few minutes until browned and crisp on the edges, 20 to 30 minutes. Discard the orange, onion and bay leaves.
- Break the pork into rough chunks with tongs. For extra-crisp bits, spread it on a sheet pan, drizzle with a spoonful of the fat, and broil 3 to 4 minutes.
- Serve in warm tortillas with onion, cilantro, salsa verde and lime.