Carnitas

Method8 steps · about 2 hr

1. 1

   Step 1: Blend the half onion, all 1½ cups braising water, garlic, marjoram, thyme, black pepper (1 tsp), pinch of cumin, four stemless clove heads and the separate 1 tablespoon braising-mixture salt, or salt (1 tbsp) to taste, until smooth. Have the pork cut into its 4-inch chunks before heating the pan.

   Uses ½ white onion, peeled and coarsely chopped · 1½ cups water for the braising mixture · 6 garlic cloves · 1 tsp dried marjoram · 1 tsp dried thyme · 1 tsp freshly ground black pepper · 1 pinch cumin · 4 whole cloves, stems removed, using the round heads

2. 2

   Step 2: Heat a large Dutch oven or heavy casserole over medium-high heat. Add the tablespoon of lard (1 tbsp), shortening or oil. Once hot, add all the pork chunks and sprinkle with the separate ½ teaspoon browning salt. Brown on all sides for about 10 minutes, stirring and turning as each side browns. Avoid crowding the pan; if needed, brown in batches and return every browned piece to the casserole before adding the braising mixture.

   Uses 1 tbsp lard, or vegetable shortening or oil, for browning · 4–5 lb boneless pork shoulder or butt, cut into 4-inch chunks with the fat retained · ½ tsp kosher or coarse sea salt for browning the pork

3. 3

   Step 3: Pour all the blended onion mixture over the browned pork. Bring it to a simmer and cook for 5–6 minutes, checking from 5 minutes.

   Check the onion-braising simmer · 5 minUses All the browned pork with its pan fat · All the blended braising mixture

4. 4

   Step 4: Stir in all the sweet orange juice, both tablespoons sweetened condensed milk (2 tbsp) and the two bay leaves. Bring back to a gentle simmer, reduce the heat to medium-low or low and cover the casserole.

   Uses All the pork and its simmered onion mixture · 1 cup freshly squeezed sweet orange juice · 2 tbsp sweetened condensed milk · 2 bay leaves

5. 5

   Step 5: Cook covered at a gentle simmer for about 1½ hours, until the pork is completely cooked and a piece comes apart easily when pulled. Stir and scrape the bottom of the casserole 2–3 times during cooking, then re-cover. Continue gently if the meat is not yet tender.

   Check the tender covered carnitas · 90 minUses All the covered braise at a gentle simmer

6. 6

   Step 6: Remove the lid and cook uncovered for another 4–5 minutes, checking from 4 minutes, while the liquid reduces. Keep the meat tender and avoid scorching the bottom.

   Check the uncovered carnitas finish · 4 minUses All the tender covered-braised pork and pan liquid

7. 7

   Step 7: Remove and discard the bay leaves. Scoop the cooked carnitas out with a slotted spoon, leaving excess fat behind in the casserole, and place the meat in a bowl or platter. Shred with forks if desired.

   Uses The cooked pork lifted from the pan with a slotted spoon

8. 8

   Step 8: Serve the hot carnitas for eight people with ready warm corn tortillas and, if desired, ready pickled jalapeños or salsa verde cruda on the side. Fill each tortilla with as much meat as desired.

   Uses The carnitas for serving · Warm corn tortillas for serving, as needed · Ready pickled jalapeños or salsa verde cruda for the side, as desired