Carnitas

Updated at: Thu, 17 Aug 2023 12:21:54 GMT

Step 1

Season the pork shoulder with lime juice, a generous sprinkling of sea salt, bay leaf, garlic, whole clove, and half of the half-bunch of cilantro.

Step 2

Cover and refrigerate while rendering the lard for up to 24 hours.

Step 3

When ready to cook preheat oven to 285F. Cut orange into eighths.

Step 4

Warm lard (if previously chilled to solid) until it is liquid. Place whole seasoned pork shoulder in a small Dutch oven (the smallest you have to fit the meat, but still cover with liquid).

Step 5

Shove orange slices around the sides of the pork. Pour the liquid lard over the pork and oranges until the meat is completely covered.

Step 6

Place the meat in the preheated oven with the lid on. Consider setting the Dutch oven on a lipped tray to catch any overflow of fat. Cook for 4-6 hours or until meat falls apart easily when tested with a fork.

Step 7

When ready to serve, roughly chop the remaining cilantro. Cut the lime into wedges. Peel, pit, and slice the avocado.

Step 8

Remove carnitas from the oven and lift the meat out onto a dish, taking care not to burn yourself with the fat. Pull apart the remaining meat into medium-sized chunks, and fry in a large frying pan with the cooked oranges until desired crispiness is reached.

Step 9

Serve with a squeeze of lime, cilantro, avocado, and a sprinkle of sea salt. The fried oranges can be eaten rind and all. Carnitas can be refrigerated and reheated in a frying pan.

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