Carnitas Recipe

Trim and season

Pat the pork shoulder dry with paper towels. Trim large exterior fat cap if desired but leave some fat for flavor. Rub the pork all over with 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, and 1 tsp dried oregano, massaging the spices into all surfaces. Let sit at room temperature 20–30 minutes (or refrigerate covered overnight for deeper flavor; bring back to room temp before cooking).

Sear

Preheat oven to 300°F (150°C). In a heavy Dutch oven or ovenproof pot over medium-high heat, add 2 tbsp vegetable oil or lard. When shimmering, brown the pork on all sides, 3–4 minutes per side, until deep golden. Remove the pork and set aside.

Build braising liquid

Reduce heat to medium. Add the halved/sliced onion and smashed garlic to the pot and sweat 3–4 minutes until softened and fragrant. Add 1 cup fresh orange juice and 1 cup low-sodium chicken stock; scrape up browned bits. Add 2 bay leaves and nestle the pork back into the liquid — the liquid should come about halfway up the pork. Bring to a gentle simmer.

Braise

Cover the pot and transfer to the preheated oven. Braise until the pork is very tender and easily shredded with forks, about 3 to 3½ hours for a 3–4 lb shoulder. Check at 2½ hours; if liquid is evaporating too quickly, add a splash more stock or water. The meat should register ~195°F internally and pull apart with little effort.

Rest

Carefully remove the pot from the oven. Transfer the pork to a cutting board or tray and let rest 15–20 minutes. Reserve the braising liquid and strain onions/garlic for later use (you can spoon some into tortillas or mix into shredded pork to keep moist).

Shred

Using two forks (or your hands with gloves), shred the pork into bite-size pieces. Discard any large chunks of gristle. Mix in a few tablespoons of the reserved braising liquid and softened onion/garlic to keep meat moist — don't soak.

Prepare smoker (or oven/broiler alternative)

If using a smoker: preheat to 225°F (107°C) and add soaked apple or hickory wood chips. If you don't have a smoker, preheat a broiler or oven to high (450–500°F) to crisp the meat in a skillet or on a rimmed baking sheet.

Smoke to add flavor

Place the shredded pork in a shallow, heatproof pan or on a perforated tray and put it in the smoker for 30–45 minutes to pick up smoke flavor. Stir once midway. The goal is to add smoke and warm through, not to dry out. Alternatively, skip smoking and go straight to crisping.

Crisp

For a crunchy exterior, heat a large cast-iron skillet over medium-high heat and add 2 tbsp rendered pork fat or vegetable oil. Add the shredded pork in an even layer and press slightly; let it cook without stirring 3–4 minutes to develop crispy brown edges, then flip/stir and crisp another 3–4 minutes. Season with the remaining ½ tsp kosher salt to taste. If using a broiler, spread pork on a rimmed sheet and broil 4–6 minutes, watching closely, then toss and broil another 3–4 minutes until edges are crisp.

While the pork braises, make the crema. In a blender or food processor combine 1 cup Mexican crema (or sour cream), 2 chipotle peppers, 1 tsp adobo sauce, 1 tbsp fresh lime juice and ½ tsp salt. Blend until smooth and creamy. Taste and adjust salt or lime. Transfer to a squeeze bottle or bowl and chill until serving.

Combine 2 cups diced tomatoes, ½ cup finely diced onion, ¼ cup chopped cilantro, 1 minced jalapeño (seeded if you want less heat), 2 tbsp fresh lime juice and ½ tsp kosher salt in a bowl. Stir and let sit at room temperature 10–15 minutes for flavors to marry. Refrigerate briefly if preparing well ahead.

Toss 3 cups thinly shredded green cabbage with 1 tbsp fresh lime juice and a pinch of salt; set aside. Warm tortillas: heat a heavy skillet or comal over medium-high heat and warm each corn tortilla 20–30 seconds per side until pliable and lightly charred in spots. Keep warm wrapped in a clean towel or in a tortilla warmer.

To assemble tacos: place a warm tortilla on a plate, add 2–3 tbsp shredded, crisped carnitas, a small handful of shredded cabbage, a spoonful of pico de gallo, a drizzle of chipotle crema, and a sprinkle of crumbled cotija. Garnish with cilantro leaves and a lime wedge on the side. Repeat — plan on ~2 tacos per person (12 tortillas total for 6 servings).

Serve immediately so the pork stays crisp. Leftover shredded pork keeps well in the fridge in its braising liquid and can be quickly reheated and re-crisped in a skillet or under the broiler.