Crispy Pork Carnitas
Ingredients
- 1 kgRoast pork (cut into large cubes)
- 333.3 gLard (melted)
- 1.3 pcOnion (quartered)
- 2.7 pcGarlic (crushed)
- 100 mlOrange juice
- 33.3 mlLime juice
- 0.7 tbspCumin ground
- 0.7 tbspOregano
- 0.7 pcCinnamon stick
- 0.7 tbspGray sea salt
- 0.7 tspBlack peppercorns
- 1.3 pcAncho Chili (seeded)
Method
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.
- 1
Cut the pork shoulder into large 5 cm cubes. Do not remove the fat, as it provides the tenderness. Generously salt each piece.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Stores for 4 days in the refrigerator kept in its cooking fat, or 3 months in the freezer.
