Rosarito Recipe

Prep the pork

Trim excess fat from the pork shoulder and cut into 2-inch cubes. Pat pieces dry with paper towels and season evenly with 2 tablespoons of salt and 1 teaspoon of black pepper.

Sear

Heat a large heavy-bottomed Dutch oven or wide braising pan over medium-high heat. Add the vegetable oil and, in batches to avoid crowding, brown the pork cubes on all sides until a deep golden crust forms, about 4–5 minutes per batch. Transfer seared pork to a plate and repeat.

Braise

Reduce heat to medium. Add the minced garlic to the pot and cook 30–45 seconds until fragrant. Return all pork to the pot. Add orange juice, lime juice, stock, remaining 1 tablespoon salt, remaining 1 teaspoon black pepper, dried oregano, ground cumin, and bay leaves. Stir to combine and bring just to a simmer.

Cook low and slow

Cover the pot and transfer to a 300°F (150°C) oven or reduce heat to low on the stovetop. Simmer gently for 2.5–3 hours, or until pork is fork-tender and easily shreds. Check every 45 minutes and spoon fat or liquid over the meat to keep it moist.

Crisp the carnitas

When pork is tender, remove meat with a slotted spoon into a large sheet pan and shred with two forks. Discard bay leaves. Increase oven to 425°F (220°C). Spread shredded pork in an even layer, drizzle with 1/4 cup of the braising liquid and a little of the rendered fat. Roast for 12–15 minutes until edges are crisped. For extra crispiness, toss and roast an additional 6–8 minutes.

Combine white vinegar, water, sugar and 1 tablespoon salt in a small saucepan and bring to a simmer, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.

Place sliced red onions and optional sliced chipotle/jalapeño in a heatproof jar or container. Pour warm pickling liquid over onions until fully submerged. Let cool to room temperature, then cover and refrigerate at least 1 hour (best after 4 hours or overnight).

In a large bowl combine shredded cabbage, grated carrots and chopped cilantro.

In a separate bowl whisk together mayonnaise, sour cream, lime juice, honey, 2 teaspoons salt and 1 teaspoon black pepper until smooth.

Pour dressing over the cabbage mixture and toss to coat thoroughly. Refrigerate at least 30 minutes to let flavors meld. Taste and adjust seasoning before serving.

Warm the corn tortillas on a griddle or comal over medium heat, 20–30 seconds per side, stacking and keeping them covered in a towel to stay pliable.

Assemble: place a spoonful of crisped carnitas on a warm tortilla, top with a small handful of cilantro-lime slaw, some pickled red onion, a sprinkle of queso fresco and a few cilantro leaves. Offer lime wedges and pickled jalapeños on the side.

Hold catering pans: keep the shredded pork in a shallow hotel pan with a little braising liquid and cover to retain moisture. Hold at 140°F (60°C) if possible. Keep slaw chilled and pickled onions refrigerated until service.