Lard-Simmered Pork Carnitas with Orange and Garlic

What you need

• 1.8 kg (4 lb) boneless pork shoulder, with its fat, cut into 5 cm (2 in) chunks
• 3 tsp fine salt
• 100 g (1/2 cup) lard
• 2 oranges, juiced, squeezed halves kept
• 1 white onion, halved
• 6 cloves garlic, lightly crushed
• 2 bay leaves
• 1 tsp dried Mexican oregano
• 500 ml (2 cups) water
• 16 corn tortillas, warmed, for serving
• 1/2 white onion, finely chopped, for serving
• 1 handful cilantro, chopped, for serving
• salsa, for serving
• 2 limes, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Pat the pork dry and toss it with the salt.

2. 2

   Melt the lard in a wide, heavy pot over medium heat.

3. 3

   Add the pork in a single crowded layer, then the orange juice, the squeezed orange halves, the onion, garlic, bay and oregano.

4. 4

   Pour in the water so the liquid comes about halfway up the meat.

5. 5

   Bring to a boil, then lower the heat and simmer uncovered, turning the pieces every 20-30 min, until the meat is very tender and almost all the liquid has cooked away, about 2 hours.

6. 6

   Pick out the orange halves, onion and bay leaves once the liquid is gone. The pork will start to sizzle in the lard and its own rendered fat.

7. 7

   Keep cooking over medium heat, turning the chunks now and then, until they are deep brown and crisp on the outside, 15-20 min.

8. 8

   Lift the pork out with a slotted spoon and let the excess fat drip off.

9. 9

   Pull the chunks apart into rough shreds with two forks, leaving some crisp bits whole. Taste and add salt if needed.

10. 10

    Serve with warm tortillas, chopped onion, cilantro, salsa and lime wedges.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.