Pork Recipe

Prepare pork

Pat the pork shoulder dry with paper towels. Using a sharp knife, score the fat in a crosshatch pattern (if present) to help render the fat.

In a small bowl, combine 2 tablespoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon dried oregano and the minced garlic. Rub the spice-garlic mixture all over the pork, working it into the scored fat and into any crevices.

Place the pork in a bowl or roasting pan. Pour 1 cup orange juice and 1 tablespoon lime juice around the pork (not directly washing off the rub). Drizzle 2 tablespoons vegetable oil over the pork and cover. Refrigerate and marinate for at least 2 hours or preferably overnight for best flavor.

Preheat the oven to 300°F (150°C). Remove pork from fridge and let rest at room temperature 30 minutes while the oven heats.

Place the pork fat-side up on a rack set in a roasting pan. Add 1/2 cup water or low-sodium chicken stock to the pan (to keep drippings from scorching). Roast low and slow for 3 to 3.5 hours, or until the internal temperature reaches 195°F–205°F (90°C–96°C) and the meat is very tender and pulling apart easily.

For a crisped exterior, increase oven temperature to 425°F (220°C) for the last 15–20 minutes, basting with pan juices once or twice, until the exterior is deeply browned and slightly crisp.

Remove pork from oven and tent loosely with foil. Let rest 15–20 minutes, then shred or slice as desired. Reserve pan juices for serving.

If using pork skin with fat, pat it dry and cut into 1–1.5 inch pieces. Sprinkle 1 teaspoon kosher salt over the pieces and let sit 10 minutes.

Heat neutral oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small piece of skin sizzles vigorously on contact.

Carefully add the pork skin pieces in a single layer (you may need to work in batches). Fry, stirring occasionally, until the pieces puff and become golden brown and crisp, about 3–6 minutes per batch depending on thickness.

Using a slotted spoon, transfer chicharrones to a paper towel–lined tray to drain. Immediately sprinkle with a little flaky sea salt to taste. Keep warm in a low oven (200°F/95°C) if making ahead.

Note: If you prefer to make chicharrones from rendered pork fat (cracklings from pork belly), render slowly first and then increase heat to crisp the pieces in their own fat; watch carefully to avoid burning.

Place the thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine 1 cup white vinegar, 1 cup water, 1 tablespoon sugar, 1 teaspoon kosher salt, 1 bay leaf and 6 peppercorns. Bring to a simmer over medium heat, stirring until sugar and salt dissolve.

Pour the hot brine over the onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes before serving; best after 2–4 hours. Keeps in the fridge up to 2 weeks.

Roast or boil the tomatillos and chile: preheat a skillet over medium-high heat (or broiler). Halve or leave tomatillos whole depending on size. Dry-roast tomatillos and the chile, turning occasionally, until charred in spots and softened (about 6–8 minutes) or roast under a broiler on a sheet until blistered, 6–10 minutes.

Let roasted tomatillos and chile cool slightly. Transfer to a blender or food processor with 1/2 cup packed cilantro leaves, 2 tablespoons chopped white onion, 2 tablespoons fresh lime juice, and 3/4 teaspoon kosher salt.

Blend until mostly smooth, adding up to 2 tablespoons water to reach desired consistency. Taste and adjust salt, lime or cilantro as needed. Transfer to a small bowl and chill briefly or serve at room temperature.

Arrange shredded or sliced roasted pork on a serving platter. Spoon some reserved pan juices over the meat to keep it moist.

Scatter warm chicharrones alongside or on top of the pork for textural contrast. Add a handful of pickled red onions across the top or on the side.

Serve the green salsa in a small bowl alongside the pork. Garnish with 1/4 cup chopped fresh cilantro and lime wedges. Finish with a light sprinkle of flaky sea salt if desired.

Serve hot. Leftover pork keeps refrigerated up to 4 days; reheat gently with a splash of water or pan juices to avoid drying out.