Pork Carnitas

Ingredients

• 3 pounds boneless pork shoulder, cut into 2-inch pieces
• 1 medium yellow onion, cut into thick wedges
• 4 garlic cloves, lightly crushed
• 1/2 cup orange juice
• 2 tablespoons lime juice
• 1 1/2 cups water, divided
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves

Method

1. 1

   Step 1. Allow about 3 hours 15 minutes to 4 hours, or longer if still tough. Use a 5- to 6-quart oven-safe Dutch oven with lid, a rimmed 13-by-18-inch metal baking sheet, an instant-read thermometer. The 235-minute estimate includes stovetop heating, 2 1/2–3 hours covered braising, a 5-minute rest before shredding, juice reduction and broiling. The shoulder must be fork-tender; broiling is watched continuously.

2. 2

   Step 2. Heat the oven to 300°F (150°C). Put the pork, onion, garlic, orange juice, lime juice, 1 cup water, cumin, oregano, salt, pepper and bay leaves in the Dutch oven. Stir, then bring to a gentle simmer on the stovetop.

3. 3

   Step 3. Cover tightly and braise for 2 1/2–3 hours, turning the pieces once halfway through. Check the liquid at that point; add some or all of the remaining 1/2 cup water only if the pot is getting dry. Check several of the largest pieces reach at least 145°F (63°C); the pork needs longer cooking than this minimum and is ready only when it pulls apart easily with a fork. If it resists, continue cooking covered.

4. 4

   Step 4. Transfer pork to a bowl, discard bay leaves and rest pork 5 minutes before shredding into large pieces. Strain the cooking liquid, pressing softened onion and garlic gently. Reserve 1 tablespoon rendered fat from the surface and skim off the excess. If the liquid exceeds 1 cup, simmer to about 1 cup while preparing the pork; do not reduce further if already salty.

5. 5

   Step 5. Heat the broiler with a rack about 6 inches below it. Spread pork loosely in one layer on the metal baking sheet. Drizzle with the reserved tablespoon rendered fat and 1/4 cup hot cooking liquid, tossing gently to coat. Avoid a puddle underneath.

6. 6

   Step 6. Broil for 5–8 minutes until tips brown, watching continuously. Turn a few pieces and broil for 2–3 minutes more; keep some interior pieces soft. Spoon 2–4 tablespoons hot cooking liquid around the pork just before serving rather than soaking all the crisp edges. Serve the remaining liquid separately if desired; divide pork into six portions.