Target: 6 × 4 inches · landscape

Crispy Pork Carnitas

285 min · 8 servings

Ingredients

□ 4 lb boneless pork shoulder, cut into 3-inch chunks

□ 2 tsp kosher salt

□ 1 tbsp neutral oil

□ 1 medium white onion, sliced

□ 6 garlic cloves, smashed

□ 1 medium orange

□ 2 medium limes

□ 2 tsp ground cumin

□ 2 tsp dried Mexican oregano

□ 2 bay leaves

□ 1/2 cup water

□ 24 small corn tortillas

□ 1 1/2 cups salsa verde

□ 1 cup pickled red onions

□ 1 cup fresh cilantro leaves

□ 1 tsp flaky salt

1. Season pork with salt, cumin, and oregano. Soften onion and garlic in oil in a Dutch oven.

2. Add orange, lime, water, bay, and pork. Cover and cook at 300 F for 3 1/2 to 4 hours, or slow-cook on low for 8 hours.

3. Reduce juices to 1 cup. Shred pork, toss with 3/4 cup juices, and spread loosely on a sheet pan.

4. Broil for 4 minutes. Turn, add remaining juices and flaky salt, then broil 3 to 4 minutes more.

5. Warm tortillas for 6 minutes. Serve carnitas with salsa verde, pickled onions, cilantro, and lime.

Cook’s note: Broil in two short rounds, adding juices between them, for crisp edges and succulent centers.