Crispy Pork Carnitas

Pork shoulder that shreds effortlessly after a long confit in lard. The meat is then seared to achieve crispy, caramelized edges, balanced by a bright hit of citrus acidity.

• Prep time: 20 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1452
• Protein: 77 g
• Carbs: 13 g
• Fat: 121 g

Ingredients

• 1 kg Roast pork ( cut into large cubes )
• 333.3 g Lard ( melted )
• 1.3 piece Onion ( quartered )
• 2.7 piece Garlic ( crushed )
• 100 ml Orange juice
• 33.3 ml Lime juice
• 0.7 tbsp Cumin ground
• 0.7 tbsp Oregano
• 0.7 piece Cinnamon stick
• 0.7 tbsp Gray sea salt
• 0.7 tsp Black peppercorns
• 1.3 piece Ancho Chili ( seeded )

Instructions

1. Meat preparation

   Cut the pork shoulder into large 5 cm cubes. Do not remove the fat, as it provides the tenderness. Generously salt each piece.

2. Starting the confit

   Melt the lard in a Dutch oven. When hot, add the pork pieces, the quartered onion, crushed garlic cloves, cinnamon stick, seeded ancho chili, and spices. The fat should cover the meat.

3. Slow cooking

   Pour in the orange juice and lime juice. Bring to a simmer, then lower the heat to minimum. Let it confit uncovered for 2.5 to 3 hours. The meat is ready when it crushes easily under a spoon.

4. Shredding and searing

   Remove the meat from the fat. Coarsely shred it with a fork. Heat a pan over high heat with a ladle of the cooking fat and brown the meat until it is crispy and brown on the surface.

Chef's tips

• Don't toss the lard after cooking: strain it and keep it in the fridge for roasting potatoes.
• The secret is to leave the pot uncovered so the liquid evaporates, allowing the meat to eventually fry in the fat.

Storage

Stores for 4 days in the refrigerator kept in its cooking fat, or 3 months in the freezer.