Name: Luna | Modern Mexicans Carnitas Fajita Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2.5 lbs pork shoulder (boneless), trimmed and cut into 2-inch cubes; 1 whole orange, juiced; 1 whole lime, juiced; 4 whole garlic cloves, minced; 1 whole onion, quartered; 2 whole bay leaves; 1 tsp ground cumin; 1 tsp dried oregano (Mexican if available); 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbs vegetable oil (for searing); 1.5 cups chicken or pork stock; 1 cup frozen or fresh corn kernels; 1 tbs olive oil; 1 tsp smoked paprika; 2 cups baby spinach, washed and dried; 0.75 cup pico de gallo (store-bought or homemade); 0.5 cup sour cream; 1 whole ripe avocado, sliced; 1 cup long-grain white rice, rinsed; 1 tbs vegetable oil; 0.5 whole onion, finely chopped; 1 whole garlic clove, minced; 0.5 cup tomato sauce; 1.5 cups chicken or vegetable stock; 0.5 tsp ground cumin; 0.75 tsp salt; 1 cup black beans, drained and rinsed; 6 whole large flour tortillas; 2 whole lime wedges, for serving

Method

Carnitas

Sear pork

Pat pork cubes dry and season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbs vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear pork until well-browned on all sides, about 6-8 minutes per batch. Transfer seared pork to a plate.

Braise

Reduce heat to medium. Add the quartered onion to the pot and cook 2-3 minutes until slightly softened. Add minced garlic and cook 30 seconds until fragrant. Return all pork to the pot. Add orange juice, lime juice, bay leaves, 1 tsp cumin, 1 tsp oregano, the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper, and 1.5 cups stock. The liquid should come about halfway up the meat; add a splash more stock or water if needed. Bring to a simmer, then cover and reduce to low. Braise gently for 2 to 2 1/2 hours until pork is very tender and easily shreds with forks.

Crisp the carnitas (optional but recommended)

Preheat broiler to high or heat a large cast-iron skillet over medium-high. Remove pork from braising liquid and shred with two forks, discarding bay leaves and large onion pieces. Spread shredded pork in a single layer on a rimmed baking sheet, drizzle a little of the braising liquid over it to keep moist, and broil 4-6 minutes until edges crisp. Alternatively, heat 1 tbs oil in skillet and cook shredded pork in batches until edges are caramelized, about 3-5 minutes per batch. Keep warm.

Roasted Corn & Toppings

If using frozen corn, pat dry. Toss 1 cup corn with 1 tbs olive oil, 1 tsp smoked paprika and a pinch of salt. Spread on a small baking sheet and roast at 425°F (220°C) for 10-12 minutes, stirring once, until lightly charred. Alternatively, cook in a hot skillet 6-8 minutes until charred. Set aside to cool slightly. Prepare pico de gallo if making from scratch and slice avocado. Keep spinach washed and dried.

Mexican Rice & Beans

Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Add the rinsed rice and toast, stirring, 2-3 minutes until opaque and slightly nutty. Push rice to the side, add 1/2 chopped onion and 1 minced garlic clove and sauté 2-3 minutes until softened. Stir rice and onion together, then add 1/2 cup tomato sauce, 1.5 cups stock, 1/2 tsp cumin and 3/4 tsp salt. Bring to a simmer, reduce heat to low, cover and cook 15-18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes. Fluff with a fork and gently fold in 1 cup drained black beans and half of the roasted corn to heat through.

Assembly & Serving

Warm tortillas: stack tortillas and wrap in foil; warm in a 350°F (175°C) oven for 8-10 minutes or heat individually in a dry skillet 20-30 seconds per side until pliable.

Assemble fajitas: Lay a warm tortilla on a plate. Spoon 2-3 tbs Mexican rice & beans down the center. Top with a generous portion (about 4 oz / 1/2 cup shredded) of carnitas, a handful (about 1/3 cup) of baby spinach, 2 tbs pico de gallo, a spoonful (about 1 tbs) roasted corn, a dollop (about 1 tbs) sour cream and a few slices of avocado. Sprinkle with chopped cilantro if using and squeeze lime wedge over the filling. Repeat for remaining tortillas.

Serve immediately while warm. Leftover carnitas keep well refrigerated up to 4 days and can be reheated in a skillet to re-crisp edges before serving.