Entree: Mexico – Michoacán – Carnitas (Mexican Braised and Crisped Pork) (Little meats (braised and crisped pork))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 40 min

Total 3 hrs

Ingredients

- 3 lb (1.4 kg) bone-in pork shoulder, trimmed and cut into 3–4 pieces
- 1/2 cup (120 ml) lard or vegetable oil
- 1 cup (240 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1 medium onion, quartered
- 6 garlic cloves, smashed
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- 1 cinnamon stick (optional)
- 1 cup (240 ml) water, or as needed
- Warm corn tortillas and diced onion/cilantro for serving (optional)

Instructions

1. Pat the pork pieces dry, rub with salt, pepper, cumin, and oregano; brown in lard or oil in a large heavy pot over medium-high heat, working in batches until well browned on all sides.
2. Return all pork to the pot; add orange juice, lime juice, onion, garlic, bay leaves, cinnamon stick, and enough water to come about halfway up the meat; bring to a simmer, cover, and reduce heat to low; braise gently until pork is very tender, about 2 to 2 1/2 hours.
3. Remove pork and let cool slightly; shred or chop the meat, discarding excess fat and bones; skim fat from the cooking liquid and reserve a few tablespoons.
4. For crisp carnitas, preheat oven to 450°F (230°C). Spread shredded pork in a single layer on a rimmed baking sheet, drizzle with reserved fat and a little cooking liquid, and roast until edges are browned and crisp, about 15–20 minutes; alternatively crisp in a hot cast-iron skillet in batches.
5. Serve immediately with warm tortillas, diced onion, cilantro, lime wedges, and salsa.