Carnitas Plato Recipe

From the Grill

1. 1

   Make the Carnitas Marinade

   In a bowl, whisk together orange juice, lime juice, minced garlic, ground cumin, dried oregano, salt and black pepper with olive oil until well combined. Add bay leaves and set aside.

2. 2

   Prepare and Marinate the Pork

   Trim excess fat from the pork shoulder and cut into 2-inch chunks. Toss the chunks with half of the marinade, then transfer to a covered container. Refrigerate 4–6 hours to allow flavors to permeate the meat. Reserve remaining marinade.

3. 3

   Preheat Grill and Setup Braising Pan

   Preheat your grill to medium-high. Lightly oil a heavy-duty pan and place sliced yellow onion on the bottom. Pour in pork stock around the onions to create braising liquid, and scatter bay leaves into the pan.

4. 4

   Sear and Braise the Pork on the Grill

   Sear the marinated pork in batches on the grill until well browned. Return the pork to the braising pan with the remaining marinade and stock. Cover the pan and cook over indirect heat on the grill until the pork is tender and shreds with gentle tug, about 2 to 2.5 hours. Add more stock if needed to keep liquid level above the meat.

5. 5

   Shred and Crisp the Carnitas

   Remove pork from braising liquid and shred with two forks. Return it to the braising pan, drizzle a little braising liquid over the meat, then spread in a single layer on the grill grate. Cook, turning occasionally, until the edges are caramelized and crisp, about 8–12 minutes.

6. 6

   Make Pico de Gallo

   Dice tomatoes (about 2 cups), finely chop 1/2 cup white onion, and mince jalapeño. Stir together with chopped cilantro and lime juice; season with salt to taste.

7. 7

   Warm Tortillas and Plate

   Warm corn tortillas on the grill or in a dry skillet. Slice limes into wedges and garnish with cilantro. Plate carnitas with tortillas and a spoonful of pico de gallo; serve immediately.

8. 8

   To Serve

   Assemble Carnitas Plato by topping warmed tortillas with crisp carnitas, pico de gallo, chopped onion, cilantro, and a squeeze of lime.