Carnitas Plate Recipe

Prep and Season

Trim excess fat from the pork shoulder leaving some fat for flavor. Pat dry with paper towels. Rub the pork all over with kosher salt, black pepper, cumin and dried oregano. Tuck the smashed garlic cloves and quartered onion around the meat and add bay leaves to the pot.

Sear

Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When shimmering, sear the pork 3–4 minutes per side until nicely browned on all sides. Remove briefly to a plate.

Braise

Add the seared pork back into the pot. Pour in the orange juice and lime juice and add the reserved orange halves for extra aroma. Add the chicken/pork stock so the liquid comes about halfway up the meat (about 2 cups). Bring to a simmer, then reduce heat to low, cover, and simmer gently for 2.5–3 hours until the pork is very tender and falls apart with a fork. Alternatively, braise in a 300°F (150°C) oven for 2.5–3 hours.

Shred and Crisp (optional)

Remove the pork to a cutting board and let rest 10 minutes. Using two forks, shred the meat into bite-sized pieces, discarding bay leaves and any large chunks of fat. If you like crisped carnitas, spread shredded pork on a rimmed baking sheet, drizzle a little braising liquid or oil, and broil 3–5 minutes until edges are crisp; stir and broil another 2–3 minutes.

Keep warm in the pot with some braising liquid until ready to serve.

Rinse and Toast Rice

Rinse rice under cold water until the water runs clear. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add the rinsed rice and cook, stirring frequently, until rice becomes opaque and lightly golden, about 4–5 minutes.

Sauté Aromatics

Add the chopped onion and minced garlic to the rice and sauté 1–2 minutes until softened and fragrant without browning.

Simmer

Stir in the tomato sauce, then add the hot chicken stock and salt. Bring to a boil, reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest 5–10 minutes covered. Fluff with a fork and stir in chopped cilantro if using.

Soak or Quick-Cook Beans (if using dry)

If you have time, soak the pinto beans overnight covered with water by 2 inches, then drain. For a quick option, rinse dry beans and proceed — they will take longer to cook (see simmer time).

Cook Bacon and Aromatics

In a medium pot, cook the diced bacon over medium heat until fat renders and bacon is slightly crisp, about 5 minutes. Add the chopped onion and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds.

Simmer Beans

Add the rinsed (and soaked, if applicable) pinto beans, diced tomato, minced jalapeño, ground cumin, and 3 cups chicken stock or water to the pot. Bring to a boil, then reduce to a simmer and cook, partially covered, 1–1.5 hours until beans are tender (soaking reduces this time to ~45 minutes). Stir occasionally and add more water if needed to keep beans just covered.

Finish

Season beans with salt to taste (about ¾ tsp to start). Stir in chopped cilantro just before serving. Keep warm.

Combine the diced tomatoes, finely diced onion, minced jalapeño and chopped cilantro in a bowl. Squeeze in the lime juice and add ½ teaspoon salt. Stir to combine and let sit at room temperature 10–15 minutes to meld flavors. Taste and adjust salt or lime as needed.

Warm tortillas in a dry skillet or wrapped in foil in a low oven. On each plate, arrange a portion of rice, a generous scoop of charro beans, and a heap of pulled carnitas. Top the carnitas with pico de gallo and garnish with chopped cilantro, lime wedges and radishes if using. Serve additional tortillas on the side.