Carnitas Recipe

The best carnitas start with patience and a fairly humble cut of pork. For this recipe, two pounds of pork shoulder are slowly cooked with orange juice, lime juice, garlic, cumin, oregano, bay leaves, and a little lard. The citrus does more than add brightness: as it cooks down, the orange becomes mellow and slightly sweet while the lime keeps the rich pork from feeling heavy. The result is deeply seasoned meat with the unmistakable savory aroma of garlic, cumin, and oregano woven through every shred. What makes this version especially good is the two-stage texture. The pork first cooks gently in its citrus-scented juices and lard until it is tender enough to pull apart with a fork. Then the cooking liquid is reduced and used to coat the meat before it is browned, giving the edges those crisp, almost caramelized bits while the centers stay juicy. I like tearing the pork into uneven pieces rather than shredding it too finely; the smaller strands crisp quickly, while the larger chunks remain succulent. The main practical trick is to avoid rushing the first stage or letting the pan dry out too early. Cut the pork into fairly large pieces, keep the heat low, and check it toward the end of the three-hour cooking time. If the liquid has disappeared before the pork is tender, add a small splash of water rather than turning up the heat. Once the meat is soft, remove the bay leaves and garlic if they remain whole, then let the pork sit in the reduced juices for a few minutes before crisping it in a hot skillet or under the broiler. Watch closely at this point—the citrus sugars can take the meat from beautifully browned to scorched in a matter of minutes. Serve these carnitas hot in warm corn tortillas with diced onion, cilantro, and a squeeze of fresh lime. They are excellent with pickled red onions, sliced radishes, salsa verde, or creamy avocado, and a simple pot of pinto or black beans makes the meal feel complete. The recipe yields enough for eight servings, so it works well for a relaxed weekend dinner, but the leftovers are arguably even better reheated in a skillet until the edges crisp again. They also make a terrific filling for quesadillas, tortas, or a breakfast plate with fried eggs.