Carnitas Recipe

Prep pork and aromatics

Pat the pork chunks dry with paper towels. Generously season all sides with 1 1/2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper, rubbing the seasoning into the meat. Set aside for 15 minutes at room temperature while you prepare other ingredients.

Sear pork

Preheat oven to 300°F (150°C). In a large Dutch oven or heavy ovenproof pot, heat 2 tablespoons vegetable oil over medium-high heat until shimmering. Sear the pork in batches (do not overcrowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer seared pieces to a plate.

Assemble braise

Reduce heat to medium. Add the smashed garlic cloves and quartered onion to the pot and cook 2 minutes to soften and release aroma, scraping up browned bits. Return all pork to the pot. Nestle 3 bay leaves among the meat. Pour in 1 cup fresh orange juice, 1 tablespoon lime juice, and 2 cups chicken or pork stock. If needed, add a pinch more salt (about 1/2 teaspoon) to ensure braising liquid is seasoned. The liquid should come about halfway up the meat; add up to 1/2 cup additional stock or water if necessary.

Slow roast

Bring liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook until pork is very tender and easily pulls apart with a fork, about 2 1/2 to 3 hours. Check once at 2 hours: if liquid is evaporating too fast, spoon some back over meat or add a splash of water.

Crisp and shred

Remove pot from oven. Using tongs, transfer pork to a rimmed baking sheet, reserving braising liquid. Use two forks to shred pork into bite-sized pieces, removing and discarding any excess large pieces of fat or bones. Spoon 1/2 cup (or more to taste) of the reserved braising liquid over the shredded pork to keep moist. To get the classic carnitas edges, spread shredded pork in an even layer on the baking sheet and place under a hot broiler for 4–6 minutes until edges are crisp, or heat a skillet over medium-high, add 1 tablespoon oil, and sear portions until caramelized and crispy. Taste and adjust salt (add remaining 1/2 tablespoon kosher salt if needed).

Rehydrate chiles

Remove stems and seeds from 4 dried morita chiles (wear gloves if desired). Place chiles in a heatproof bowl and pour 1/2 cup hot (not boiling) water over them. Let soak 15 minutes until softened. Reserve soaking liquid.

Char tomato and aromatics (optional)

While chiles soak, roast or char the tomato and half onion: heat a skillet or comal over medium-high and char tomato quarters and 1/2 chopped onion for 6–8 minutes until blistered and slightly blackened on the skins. Alternatively, broil them on a sheet for 8–10 minutes, turning once. Let cool slightly.

Blend salsa

Drain most of the chile soaking liquid into a small bowl, reserving a tablespoon or two for blending. In a blender or food processor combine rehydrated morita chiles, charred tomato, 1 clove garlic, 1/2 chopped white onion, 1/4 cup cilantro leaves, 1 tablespoon lime juice, 1 teaspoon apple cider vinegar, 1 teaspoon oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1–2 tablespoons of the reserved soaking liquid (add more to reach desired consistency). Blend until smooth but slightly textured, scraping down sides as needed. Taste and adjust salt, acidity (lime), or thin with a little water to reach a sauce consistency that coats a spoon.

Finish

Transfer salsa to a bowl, stir and check seasoning. Let sit at room temperature at least 15 minutes to allow flavors to meld. Keeps refrigerated up to 5 days.

Warm corn tortillas on a dry skillet or comal until pliable. Pile shredded, crisped carnitas onto tortillas, top with diced white onion, chopped cilantro, and a spoonful of morita chili salsa. Serve with lime wedges on the side to squeeze over tacos.