CARNITAS (Mexican “little meats,” for four to six)
This version of the Mexican favorite is more elaborate than Diana Kennedy’s (see her cookbook The Essential Cuisines of Mexico, which calls for only pork shoulder, salt and water and is probably a more typical preparation.)
3 pounds pork shoulder, cut into 2 inch cubes
1 tablespoon kosher salt, plus more for seasoning
1 teaspoon black pepper, plus more for seasoning
1-1/2 teaspoons dried oregano
1 navel orange, quartered
1 white onion, quartered
7 garlic cloves, crushed
1 cinnamon stick, broken into 2 pieces
1 bay leaf (dried or fresh)
¼ cup neutral oil, such as safflower or canola
warmed tortillas, chopped white onion, chopped cilantro, sliced avocado and lime wedges, for serving
1. Heat oven to 350*. In a large Dutch oven, combine pork, 1 tablespoon salt, 1 teaspoon pepper and the oregano, and toss to evenly coat the meat in the spices. Squeeze orange juice all over the pork and add the juiced orange quarters to the pot. Add onion, garlic, cinnamon stick and bay leaf, nestling everything in an even layer. Drizzle oil evenly over the meat. Cover and braise in oven until pork is tender, about 2-1/2 hours, stirring once halfway through the cooking.
2. Heat the broiler to high, setting a rack 6 inches from the heat source. Transfer pork to a rimmed baking sheet and shred the meat. Strain juices from the pot through a fine mesh sieve into a small bowl, pressing on the solids. Skin fat from top and reserve the juices.
3. Broil pork until golden and crisp in spots, about 4 to 5 minutes. Transfer carnitas to serving plates and drizzle with some of the reserved juices. Serve warm with tortillas and toppings of choice.
from Kay Chun, The New York Times