Carnitas Plate Recipe

Season and brown

Pat pork pieces dry and rub evenly with 2 tbs kosher salt, 1 tsp black pepper, 1 tsp cumin and 1 tsp oregano. Heat 2 tbs vegetable oil in a heavy Dutch oven or deep ovenproof pan over medium-high heat. Brown pork in batches (2–3 minutes per side) until well colored; transfer browned pieces to a plate.

Aromatics and deglaze

Reduce heat to medium, add quartered onion and smashed garlic to the pot and cook 2–3 minutes until softened and fragrant. Pour in the orange juice and lime juice, scraping up browned bits from the bottom with a wooden spoon.

Braise

Return pork to the pot, add 2 cups chicken or pork stock and 2 bay leaves. Bring to a gentle simmer, cover and transfer to a 300°F (150°C) oven OR keep on low simmer on the stovetop. Cook until pork is very tender and easily shredded, 2.5–3 hours.

Shred and crisp

When tender, remove pork from liquid and let rest slightly. Strain and reserve braising liquid for the jus. Shred pork with two forks, discarding any large bits of fat or bone. To finish, spread shredded pork in a single layer on a rimmed baking sheet and bake at 425°F (220°C) or broil for 6–10 minutes, tossing once, until edges are crisp and golden. Alternatively, sauté portions in a hot skillet with a little oil to crisp.

Skim any excess fat from the reserved braising liquid. Simmer 2 cups of the strained braising liquid in a small saucepan over medium heat until reduced by about one-third (6–10 minutes) to concentrate flavor. Whisk in 2 tbs cold unsalted butter off heat to emulsify and season to taste with salt and pepper. Keep warm until plating.

Roast or char tomatillos and jalapeño: place tomatillos and jalapeño on a hot cast-iron skillet or under a broiler and cook, turning, until charred and softened (8–10 minutes). Let cool slightly.

Place roasted tomatillos, jalapeño (remove seeds for less heat if desired), 1 garlic clove, 1/4 cup chopped white onion, 1/2 cup cilantro, 1 tbs lime juice and 1 tsp kosher salt into a blender or food processor. Puree until smooth, adding up to 2 tbs water to reach desired consistency. Taste and adjust salt, lime, or cilantro.

Combine 1 cup apple cider vinegar, 1/2 cup water, 1 tbs sugar and 1/2 tsp kosher salt in a small saucepan and bring just to a simmer to dissolve sugar and salt. Place thinly sliced red onion in a heatproof jar or bowl and pour the hot pickling liquid over the onions. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1 hour) before serving. Can be made up to 1 week ahead.

Rice: In a medium saucepan bring 1.5 cups water and 1/2 tsp salt to a boil. Add 1 cup rinsed long-grain rice, stir once, reduce heat to low, cover and cook 15 minutes. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork.

Beans: In a small saucepan warm 1 cup drained/rinsed black beans with 1 tsp olive oil and 1/4 tsp cumin over low heat until heated through, 4–6 minutes. Mash a few beans against the side of the pan with the back of a spoon for a creamier texture and season with salt to taste.

Warm tortillas on a hot dry skillet or comal 20–30 seconds per side until pliable and lightly charred. Stack and keep covered with a towel to retain heat.

To plate: spoon a portion of rice and beans onto each plate. Arrange 3 warmed tortillas alongside. Pile a generous portion of crisped carnitas on the plate, drizzle some warm pork jus over the meat, add 2–3 tbs salsa verde, a handful of quick pickled red onions, and sprinkle with chopped cilantro. Serve with lime wedges.