BRAISED CARNITAS
6 servings
Carnitas are traditionally made by frying pork from start to finish in a lazily bubbling bath of lard, or manteca. The results are spectacular, but famed author Diana Kennedy’s home kitchen-friendly method is almost as delicious and much more convenient: Pork shoulder is braised until tender, the braising liquid is allowed to evaporate, and the cubes of pork fry in their own rendered fat.
Place in a Dutch oven:
- 3 pounds untrimmed boneless pork shoulder, cut into 1 ½-inch cubes
- 2 cups water
- 5 unpeeled garlic cloves, lightly smashed
- Zest of 1 orange, removed in wide strips with a vegetable peeler
- 2 bay leaves
- 1 tablespoon salt
Bring to a boil, reduce the heat, and simmer, covered, for 1 ½ hours. Uncover the pot and remove the garlic cloves, zest, and bay leaves. Increase the heat to medium and cook, stirring occasionally, until all of the water has evaporated. Immediately reduce the heat to medium-low and fry the pork in its own fat until golden and crispy. Serve in Tacos or Tortas, or accompanied with:
- Frijoles de la Olla or Refried Beans
- Cooked long-grain rice or tortillas
- Any salsa, Mexican Adobo Sauce, or Habanero-Citrus Hot Sauce
- Cilantro sprigs
- Sliced avocado
- Lime wedges