Dutch Oven Crispy Pork Carnitas

By Sprig Originals ✓ · with credit

Adapted from muybuenoblog.com

Chunks of pork shoulder are seared in lard, then braised low and slow in a bright blender sauce of orange juice, garlic, and chipotle until they fall apart at the touch of a fork. Shred it, crisp the edges in the same pot, and you have tacos worth clearing a weekend afternoon for.

Ingredients

• 2 tablespoons lard or solid vegetable shortening
• 3 1/2 pounds boneless pork shoulder, cut into 5-inch chunks (leave the fat on)
• 1 tablespoon kosher salt, plus 1 teaspoon for seasoning the pork
• 2 tablespoons packed dark brown sugar

• 1 1/2 cups water
• 1 orange, juiced
• 1/2 white onion, roughly chopped
• 8 garlic cloves, roughly chopped
• 2 chipotle peppers in adobo sauce
• 1 teaspoon dried Mexican oregano
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 2 fresh thyme sprigs and 2 bay leaves

Instructions

1. Heat your oven to 325°F. Set a large Dutch oven over medium-high heat and melt the lard. While it heats, season the pork chunks all over with 1 teaspoon of the kosher salt.
2. Sear the pork in batches so the pot never crowds, turning once, until deeply browned on two sides, 3 to 4 minutes per side. Move each batch to a plate as it finishes.
3. While the pork browns, load a blender with the water, orange juice, onion, garlic, chipotles, oregano, cumin, cinnamon, black pepper, and the remaining 1 tablespoon salt. Blend until completely smooth.
4. Return all the pork and any resting juices to the pot and pour the blended liquid over the top. Scatter the brown sugar evenly over the meat, then lay the thyme sprigs and bay leaves on top.
5. Bring the liquid to a simmer on the stovetop, cover, and slide the pot into the oven. Braise for 1 hour 30 minutes, until a fork slides into the pork with no resistance and the meat pulls apart easily.
6. Lift the pork onto a board and fish out the thyme and bay leaves. Set the pot back over medium-high heat and boil the braising liquid hard for 10 to 15 minutes, until it reduces to a few glossy spoonfuls of fat and concentrated juices.
7. Shred or chop the pork into bite-size pieces, then return it to the pot. Press it into an even layer and let it fry undisturbed in the reduced fat for 4 to 5 minutes, until the underside is crisp and browned.
8. Toss once, crisp for another 3 to 4 minutes, and serve straight from the pot with warm tortillas, onion, cilantro, and lime.

Chef's tips

Nutrition (per serving, estimated)

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