Sonoran Carnitas Recipe

Season and sear

Pat pork pieces dry and rub with 1 1/2 tbsp kosher salt and 1 tsp black pepper. Heat 2 tbsp oil or lard in a large heavy Dutch oven over medium-high heat. Brown pork in batches until deeply caramelized on all sides, about 3-4 minutes per side. Transfer seared pieces to a plate.

Braise

Reduce heat to medium. Add quartered onion and smashed garlic to the pot and cook 2-3 minutes until softened. Return pork to pot, add bay leaves, oregano, orange juice and zest, and 2 cups water or chicken stock — liquid should come halfway up the meat. Bring to a simmer, then cover and transfer to a 325°F (160°C) oven or reduce heat to low and simmer gently on stovetop. Braise until fork-tender, 2 1/2–3 hours.

Shred and crisp

Remove pork from braising liquid; reserve 1/4–1/2 cup of the cooking liquid and some fat. Using two forks, shred pork into bite-sized pieces, discarding excessive fat and bones. Spread shredded pork on a rimmed baking sheet, sprinkle with a little reserved braising liquid and drizzle 2 tbsp reserved fat or oil. Roast under a high broiler or in a 425°F (220°C) oven for 8–12 minutes, tossing halfway, until edges are crisp and caramelized. Adjust salt to taste.

Prepare batter

Preheat oven to 400°F (200°C). In a bowl whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 2 tsp sugar and 1/2 tsp salt. In a separate bowl whisk buttermilk, egg and 3 tbsp melted butter. Stir wet into dry just until combined. Fold in 3/4 cup roasted diced green chiles and 2 tbsp chopped cilantro.

Bake

Butter an 8-inch or 9-inch square pan or a cast-iron skillet. Pour batter into prepared pan and bake 18–22 minutes until golden and a toothpick comes out clean. Let cool 10 minutes, then cut into 4 squares or 8 smaller portions for plating.

Blend poblanos

If not already roasted, char poblano peppers over an open flame or under broiler until blackened, then place in a bowl covered with plastic to steam 10 minutes. Peel, remove seeds and roughly chop. In a blender combine roasted poblano flesh, 1 cup heavy cream, 1 clove garlic, 1 tbsp lime juice, 1 tsp olive oil, 1/4 cup sour cream, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth.

Finish sauce

Transfer blended sauce to a small saucepan and warm gently over low heat until it thickens slightly and is heated through, about 4-6 minutes. Do not boil. Taste and adjust seasoning with salt, pepper or a squeeze more lime if needed. Keep warm until assembly.

Poach eggs

Bring a wide shallow skillet or saucepan of water to a gentle simmer (not a rolling boil). Add 1 tsp white vinegar. Crack eggs individually into small cups. Create a gentle whirlpool in the water with a spoon and slip each egg into the water, poaching 3-4 minutes for a runny yolk or 4-5 minutes for medium set. Remove with a slotted spoon and drain on paper towels. Keep warm in a 160°F (70°C) oven or in a bowl of warm water until ready to plate.

Prep garnishes

Toss sliced scallions and chopped cilantro together. Have lime wedges and crumbled queso fresco ready.

Rewarm cornbread squares if necessary (225°F oven for 5-7 minutes). Place one cornbread square on each plate. Spoon a generous portion (about 3/4 cup) of shredded carnitas atop the cornbread, making sure there are some crisp edges.

Ladle 2-3 tablespoons of warm poblano cream sauce over the carnitas (reserve some sauce to drizzle). Place two poached eggs over the meat (or one egg per serving if dividing into 4).

Finish with crumbled queso fresco (about 1 tbsp per serving), scatter sliced scallions and chopped cilantro, and add a lime wedge alongside. Season eggs and meat lightly with salt and pepper to taste. If desired, spoon extra poblano cream around the plate.

Serve immediately so yolks remain runny and cornbread retains a light crisp on the edges.