Pork-shank Carnitas Recipe

Prepare and braise pork

Rinse pork shanks and pat dry. Season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. In a heavy Dutch oven or braising pot set over medium-high heat, melt 2 tbs lard (or heat oil) until shimmering. Brown the shanks in batches, 4–5 minutes per side, until deeply colored. Remove and set aside.

Aromatics and braising liquid

Lower heat to medium. Add the quartered onion and smashed garlic to the pot and cook 2–3 minutes until fragrant and lightly browned. Return shanks to the pot. Add water, orange juice, lime juice, bay leaves, oregano, cumin, and remaining 1/2 tsp salt. Liquid should come about halfway up the meat; add a little more water if necessary.

Braise low and slow

Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven or reduce heat to low on the stovetop. Cook until meat is very tender and falling from the bone, about 2.5–3 hours. Check once after 90 minutes and spoon braising liquid over meat as needed.

Shred and crisp

Remove shanks to a platter and let cool slightly. Strain and reserve braising liquid. When cool enough to handle, remove bone and shred meat, discarding excessive fat and gristle but reserving some of the rendered fat. Preheat oven to 425°F (220°C). Spread shredded pork in an even layer on a rimmed baking sheet. Spoon 2 tbs reserved fat/lard and 1/2 cup reserved braising liquid over the meat. Roast 12–18 minutes until edges crisp, then toss and roast another 5–8 minutes to your desired crispness. Season to taste with additional salt.

Cook bacon and chorizo

In a large pot over medium heat, cook diced bacon until fat renders and pieces are crisp, about 6 minutes. Add chorizo, breaking up with a spoon, and cook until browned, 4–5 minutes. Remove and reserve most of the fat, leaving about 1–2 tbs in the pot.

Sauté aromatics

Add diced onion and minced garlic to the pot with reserved fat and sauté until softened, about 3 minutes. Add diced tomatoes and minced jalapeño and cook 3–4 minutes until tomatoes begin to break down.

Simmer beans

Add soaked, drained pinto beans, cooked bacon and chorizo, and 6 cups stock to the pot. Bring to a simmer, reduce heat to low, and cook gently until beans are tender, 1 to 1.5 hours (time will vary with bean age). Add more stock or water if needed to maintain a spoonable consistency. Stir occasionally to prevent sticking.

Finish

When beans are tender, season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Stir in chopped cilantro. Keep warm until ready to serve.

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast the dried árbol chiles 20–30 seconds per side until fragrant but not burned. Remove seeds if you want less heat. Transfer chiles to a bowl and cover with hot water to rehydrate for 15 minutes; reserve soaking liquid.

Roast tomatoes and aromatics

While chiles rehydrate, roast tomatoes, garlic, and the half onion on a hot comal or in a skillet until charred and softened, about 6–8 minutes, turning occasionally. Let cool slightly.

Blend salsa

Drain chiles (reserve a tablespoon of soaking liquid if blending needs thinning). In a blender, combine toasted chiles, roasted tomatoes, garlic, onion, 1 tsp vegetable oil, 1 tsp apple cider vinegar, and 1 tsp kosher salt. Blend to a smooth but slightly textured salsa, adding up to 1–2 tbs reserved chile soaking liquid to achieve desired consistency. Taste and adjust salt or vinegar as needed. Keep chilled or at room temperature for service.

Make pickling brine

In a small saucepan combine 1 cup white vinegar, 1 cup water, 1 tsp sugar, 1/2 tsp kosher salt, and the smashed garlic clove. Bring to a simmer, stirring to dissolve the sugar and salt.

Pickle vegetables

Place halved jalapeños, carrot sticks, and sliced onion in a heatproof jar or bowl. Pour the hot brine over the vegetables, ensuring they are submerged. Let cool to room temperature, then cover and refrigerate at least 1 hour (preferably 4 hours or overnight) to develop flavor. Keep chilled until service.

Warm corn tortillas on a dry skillet or comal until pliable. Reheat shredded, crisped carnitas briefly in the oven (375°F/190°C) for 5–7 minutes if needed to warm through. Spoon a portion of frijoles charros onto the plate or serve in a bowl alongside.

Assemble tacos: place 2 corn tortillas with a generous portion of pork shank carnitas, top with a spoonful of finely diced onion and chopped cilantro, add a small spoonful of salsa de árbol, and finish with jalapeño escabeche on the side and a lime wedge. Serve remaining salsa and beans family-style.