Carnitas Recipe

Season and sear

Pat pork pieces dry with paper towels. In a large bowl, toss pork with 1 tablespoon kosher salt, black pepper, cumin, and oregano until evenly coated. Heat a large Dutch oven or heavy oven-safe pot over medium-high heat. Add 1 tablespoon vegetable oil and brown pork in batches, 3–4 minutes per side, until a deep golden crust forms. Transfer browned pieces to a plate.

Braise

Reduce heat to medium. Add the quartered onion and smashed garlic to the pot and sauté for 2–3 minutes to soften and pick up browned bits. Return all pork to the pot. Nestle bay leaves among the meat. Pour in orange juice, lime juice, and chicken stock (enough liquid should come about 1/3 up the meat — add a little more stock/water if needed). Bring to a gentle simmer, then cover and transfer to a 300°F (150°C) oven, or reduce to low and simmer gently on the stovetop. Braise for 2 to 2½ hours, until pork is fork-tender and easily shreds.

Shred and reduce cooking liquid

Remove pot from oven. Transfer pork to a rimmed baking sheet or large bowl and let cool slightly. Skim and discard bay leaves. Using two forks, shred pork into bite-sized pieces, retaining any rendered juices. Place shredded pork back into the pot with the braising liquid. Set pot on medium-high heat and reduce uncovered for 10–15 minutes until juices thicken slightly and coat the meat (this concentrates flavor and helps crisping). Taste and adjust seasoning with remaining 1 tablespoon kosher salt if needed.

Crisp the carnitas (two options)

Option A — Oven method: Preheat broiler on high. Spread shredded pork in an even layer on a rimmed baking sheet, drizzle with remaining 1 tablespoon vegetable oil, and broil 4–6 minutes until edges are crisp and browned, toss and broil another 3–5 minutes to get additional crisp bits. Option B — Skillet method: Heat a large skillet over medium-high heat with 1 tablespoon oil. Working in batches, add shredded pork in a single layer and press lightly; let sit undisturbed 3–4 minutes until bottoms are crispy, toss and continue until you have a mix of crisp and tender pieces.

While pork braises, place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine apple cider vinegar, water, sugar, salt, and peppercorns. Heat just until sugar and salt dissolve and mixture is hot but not necessarily boiling, about 2 minutes. Pour hot vinegar mixture over onions, pressing them down to submerge. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best after 1 hour). Onions will keep in fridge up to 2 weeks.

Roast or boil tomatillos

Place husked tomatillos and jalapeño/serrano on a baking sheet and broil 6–8 minutes, turning once, until blistered and soft. Alternatively, simmer tomatillos and pepper in simmering water 5–7 minutes until softened, then drain.

Blend salsa

Into a blender or food processor, add roasted/drained tomatillos, cooked pepper (seeded if desired), garlic clove, 1/2 cup cilantro, lime juice, and 1 teaspoon salt. Pulse until mostly smooth; add 1–2 tablespoons water if needed to reach desired consistency. Taste and adjust salt, lime, or spice. Chill or serve at room temperature.

Warm tortillas. Assemble carnitas by piling crisped pork onto warm tortillas, topping with a spoonful of green salsa, a few pickled red onions, and a sprinkle of chopped cilantro and queso if using. Serve with lime wedges on the side.