Numero Siete Succulent Carnitas Recipe

Prep and season pork

Pat pork shoulder cubes dry with paper towels. In a large bowl, toss pork with 2 tsp salt, 1 tsp black pepper, 2 tsp ground cumin, 1 tsp dried oregano, and minced garlic until evenly coated.

Brown pork (optional but recommended)

Heat 1 tablespoon vegetable oil in a large, heavy-bottomed Dutch oven or high-sided skillet over medium-high heat. Working in batches so you don't crowd the pan, sear the pork cubes until browned on most sides, about 4–6 minutes per batch. Transfer browned pieces to a plate and set aside.

Build braising liquid

Reduce heat to medium. Add the sliced onion to the pot and cook 3–4 minutes until softened and translucent, scraping browned bits from the bottom. Return all pork to the pot. Add the juice and pulp of the orange (about 1/2 cup combined) along with 2 cups chicken or pork broth and 2 bay leaves. The liquid should come partway up the pork; add a bit more broth or water if needed.

Slow cook the pork

Bring liquid to a simmer, then cover and reduce heat to low. Simmer gently until the pork is very tender and pulls apart easily, 2 to 2 1/2 hours. Alternatively, cook in a 300°F (150°C) oven, covered, for the same time. Check once halfway and skim any excess foam or fat if desired.

Shred and concentrate juices

When pork is tender, remove lid and transfer pork to a large bowl using a slotted spoon, reserving the cooking liquid. Using two forks, shred the pork into bite-size pieces, discarding bay leaves. Simmer the reserved cooking liquid over medium-high heat until reduced to a saucy glaze (about 10–12 minutes). Return shredded pork to the pot with the reduced liquid and toss to coat; taste and adjust salt if needed.

Fry with beer and milk

In a large deep skillet or sauté pan, heat enough of the rendered fat or 1–2 tablespoons neutral oil over medium-high heat until shimmering. Add the shredded pork in an even layer (work in batches if necessary). Pour 1 cup beer over the pork and allow it to bubble and evaporate while the pork begins to crisp on the bottom, about 4–6 minutes. Sprinkle 2 tablespoons whole milk over the pork (this helps create golden edges and a slight caramelization) and continue to cook, stirring occasionally and pressing pieces to the pan, until edges are crisp and deeply browned, about another 3–6 minutes. Remove from heat and keep warm.

Combine diced avocados, juice of 1 lime, 1 tablespoon chopped cilantro, finely chopped jalapeño, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Gently toss to combine, taking care not to over-mash the avocado. Taste and adjust lime or salt as desired. Chill briefly while pork finishes if you like.

In a medium bowl, combine the diced roma tomatoes, 1/2 white onion (finely diced), 2 tablespoons chopped cilantro, juice of 1 lime, 1/2 teaspoon salt, and optional 1/2 minced jalapeño. Mix well and let sit 10–15 minutes to allow flavors to meld. Taste and adjust seasoning.

Warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–10 minutes. To assemble, place warm tortilla on a plate, top with a generous portion of crispy carnitas, a spoonful of avocado salsa, some pico de gallo, and jalapeño slices as desired. Serve with lime wedges on the side.