Carnitas Burro Recipe

Appetizers

1. 1

   Prepare the carnitas rub

   In a small bowl, combine kosher salt, ground cumin, dried oregano, chili powder, garlic powder, and black pepper until evenly mixed.

2. 2

   Season the pork

   Pat the pork shoulder dry. Rub the spice mixture all over the pork chunks to distribute flavors evenly.

3. 3

   Sear the pork

   Heat 2 tablespoons of lard or neutral oil in a heavy pot over medium-high heat. Brown the pork on all sides in batches, about 3-4 minutes per side. Remove browned pork to a plate.

4. 4

   Sauté aromatics

   In the same pot, add the chopped onion and minced garlic. Sauté 3-4 minutes until translucent and fragrant, scraping up any browned bits from the bottom.

5. 5

   Braise

   Return pork to the pot with onions. Pour in orange juice, lime juice, and chicken broth. Add bay leaves. Bring to a simmer, then reduce heat to low. Cover and braise gently for 2.5 to 3 hours, until pork is fork-tender.

6. 6

   Shred and crisp (optional)

   Remove pork from pot. Discard bay leaves. Shred with two forks. Return shredded pork to pot and cook uncovered over medium-high heat with an additional 1-2 tablespoons lard until edges crisp and caramelized, about 5-7 minutes.

7. 7

   Prep toppings and serving components

   Warm the tortillas in a dry skillet or microwave. Chop cilantro, thinly slice red onion, and arrange salsa, crema, and lime wedges for serving.

8. 8

   Assemble Carnitas Burro bites

   Place a generous layer of pork onto each tortilla. Top with chopped cilantro, sliced onions, a spoonful of salsa, and a drizzle of crema. Roll into burritos. Serve with extra salsa and lime wedges on the side.