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Carnitas
Crispy-edged, tender braised pork
Ingredients
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- 4 lbs boneless pork shoulder, cubed
- 1 cup water
- ½ cup vegetable oil
- 2 tsp salt
- 1 orange, juiced
- 1 lime, juiced
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 cinnamon stick
- Corn tortillas, onion, cilantro, salsa
Instructions
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- Combine pork, water, oil, salt, juices, garlic, bay leaves, cinnamon in Dutch oven.
- Bring to boil, reduce to bare simmer. Cover, cook 2 hours, flipping halfway.
- Uncover, continue cooking until liquid evaporates and pork fries in rendered fat, about 1 hour.
- Once frying, stir occasionally until all sides crispy.
- Shred meat, mixing crispy bits throughout.
- Serve in warm tortillas with onion, cilantro, salsa.
Notes
- Braise-then-fry is the authentic method.
- Orange juice adds subtle sweetness.
- Mix crispy bits with tender meat.
Serious Eats (Kenji López-Alt tested)