Crispy Braised Pork Tacos (Carnitas-Style)

Ingredients

Steps

1. 1

   Cut a 4-5 lb pork shoulder into 2-3 inch cubes, removing the bone if necessary.

2. 2

   Combine the cut pork with the salt, garlic, onion powder, and oregano, tossing to coat each piece. Cure in the fridge for 1 hour.

3. 3

   Pack the pork snug in an even layer in a dutch oven (a 6.75 qt pot fits this amount; use slightly less meat if your pot is meaningfully smaller).

4. 4

   Add the cinnamon stick, the quartered-and-juiced orange, the bay leaves, and the water or stock. Cover and roast at 250°F for 3 hours, flipping the pieces of pork over after 90 minutes.

5. 5

   Check for doneness: the pork should be shreddable when you pull it apart with forks, but not falling apart.

6. 6

   Rest covered at room temperature for 30-60 minutes, then refrigerate overnight.

7. 7

   Once fully chilled, remove the pork from the pot and separate the rendered fat from the cooking liquid (pork gold). Shred the pork into a mix of medium chunks and finer strands, removing pure-fat bits.

8. 8

   Mix about 150g rendered fat and 150g pork gold into the shredded pork until evenly coated.

9. 9

   Crisp the pork in a nonstick pan over medium-high heat for about 90 seconds, pressing it flat to ensure pan contact. Flip and fry another 90 seconds, or until about 40% of the pork is golden and crispy. Splash in a little more pork gold at the end to keep it moist.

10. 10

    Serve on warm flour tortillas with chopped onion, cilantro, and dried chile salsa.