Pig Face Carnitas Recipe

Prepare and season

Trim any excessive hair and loose connective tissue from the pork face. Pat dry with paper towels. Rub the pork all over with 2 tsp salt and 1 tsp black pepper. Let sit at room temperature for 20 minutes.

Sear

Preheat a large heavy Dutch oven over medium-high heat. Add 3 tablespoons lard or neutral oil. When shimmering, add the pork face pieces, skin-side down first, and sear until deeply browned on all sides, about 8–10 minutes total. Remove and set aside.

Deglaze and braise

Lower heat to medium, add the quartered onion and smashed garlic to the pot and cook 2–3 minutes to soften. Add dried oregano and cumin and stir 30 seconds. Pour in 1 cup fresh orange juice and scrape up browned bits. Return pork to pot, add 2 cups water and 2 bay leaves. Bring to a gentle simmer, cover, and transfer to a 300°F (150°C) oven, or maintain a low simmer on the stovetop. Braise until meat is very tender and falls apart easily, about 2.5–3 hours.

Shred and crisp

Remove pork from braising liquid and let cool slightly. Reserve 1 cup braising liquid. Using two forks or your hands (wear gloves if hot), pull the pork into bite-sized shreds, keeping some crisped skin pieces intact. To crisp, heat a rimmed sheet pan in a 425°F (220°C) oven. Spread shredded pork in a single layer, sprinkle with 2–3 tablespoons reserved braising liquid (or a little oil) and roast 10–15 minutes until edges are caramelized and crisp. Alternatively, crisp in a skillet over medium-high heat in batches until edges darken. Taste and adjust salt.

Cook carrots

Place 1 lb peeled, cut carrots into a medium saucepan and cover with water by 1 inch. Add a pinch of salt. Bring to a simmer and cook until carrots are very tender, 15–20 minutes. Drain well.

Purée

Transfer carrots to a blender or food processor. Add 2 tablespoons unsalted butter, 1 cup heavy cream, 1 teaspoon salt, 1 teaspoon white pepper, and 1 tablespoon orange zest. Blend until completely smooth. If too thick, thin with up to 2 tablespoons reserved braising liquid or water to reach a spoonable consistency. Keep warm.

Make pickling liquid

In a small saucepan bring 1 cup white wine vinegar, 1 cup water, 1 tsp sugar, 1 tsp salt, 1 tsp peppercorns, and 1 bay leaf to a simmer to dissolve sugar and salt. Remove from heat.

Assemble pickles

Place 1 cup julienned carrots, 1 cup thinly sliced white onion, 1 cup sliced banana peppers (or jalapeño), and 2 thinly sliced garlic cloves into a heatproof jar or bowl. Pour the hot pickling liquid over the vegetables so they are fully submerged. Let cool to room temperature, then refrigerate at least 1 hour (best overnight) before serving. Keep chilled until plating.

Segment and marinate

Using a sharp knife, remove peel and pith from 2 navel oranges and segment over a bowl to catch juices. Reserve segments and juice. In a small bowl combine 2 tsp kosher salt and 2 tablespoons sugar; rub lightly over orange segments. Add 1/2 cup fresh orange juice and 2 tablespoons white wine vinegar, stir gently to coat. Transfer to a small jar and let sit at room temperature 30 minutes, or refrigerate up to 2 hours. The citrus will soften and become slightly sticky — these pieces add bright preserved flavor.

To plate, spread a spoonful (about 1/4 cup) of warm carrot purée in the center of each plate as a base.

Arrange 4–6 ounces (about 1/2 cup) of crisped pig face carnitas on top of the purée.

Add a few pieces of escabeche vegetables alongside for acid and crunch. Spoon 2–3 segments of preserved orange over the meat for bright citrus notes.

Scatter chopped cilantro over the dish, finish with a small pinch of sea salt if desired, and serve with lime wedges on the side.