Because authentic carnitas are often cooked in plenty of lard, many modern recipes call for a simmer in water or stock in a bid to cut down on the fat. This recipe is a nice compromise: the addition of a little lard or vegetable oil to the cooking process keeps the meat extra moist, while garlic, onions, bay leaves, orange juice, and cumin give it plenty of flavor without any fat. A final crisping under the broiler ensures plenty of lovely crunchy pork bits to pile into warm tortillas.
SERVES 6
2½ POUNDS BONELESS PORK SHOULDER, CUT INTO 2-INCH CHUNKS
2 TABLESPOONS KOSHER SALT
5 GARLIC CLOVES
1 MEDIUM YELLOW ONION, QUARTERED
3 BAY LEAVES
JUICE OF ONE ORANGE
1 TEASPOON GROUND CUMIN
⅓ CUP LARD OR VEGETABLE OIL
1½ CUP WATER
TO SERVE:
WARM TORTILLAS, LIME WEDGES, GUACAMOLE, SALSA, CHOPPED ONION, AND CILANTRO
Combine all ingredients in a wok. Cover and cook over medium heat until tender, about 3 to 3½ hours. Stir occasionally, making sure all of the pork spends some time submerged in the liquid and lard. (If necessary, add another ½ cup of water to the wok midway through the cooking process if the meat begins to look dry.)
Remove and discard the bay leaves. Transfer the pork to a large casserole dish and spoon a few tablespoons of the cooking liquid over it. Shred the pork using 2 forks.
Preheat the broiler.
Broil the pork until the surface crisps, about 5 minutes. Remove the pan from the oven and fluff up the pork with a fork, mixing the crisped layer into the moist meat underneath. Broil it one more time until the surface crisps, about 5 more minutes. (Keep a close eye on the pork to ensure it doesn’t burn.)
Serve the carnitas with warm tortillas, lime wedges, guacamole, salsa, onion, and cilantro.