CARNITAS: BRAISED AND FRIED PORK

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Carnitas: Braised and Fried Pork image

Provided by Roberto Santibañez

Categories     Pork     Appetizer     Braise     Fry     Oscars     Cinco de Mayo     Dinner     Lunch     Party     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Enough for 8 main course servings, or enough for 24 to 32 tacos

Number Of Ingredients 10

4 pounds fatty pork shoulder, cut into 2-inch pieces
3 cups water
1 medium white onion, thinly sliced
1/2 orange, cut into 2 pieces
1/4 cup pork lard or vegetable oil
8 garlic cloves, peeled
3 bay leaves
1 tablespoon sweetened condensed milk
2 teaspoons dried oregano, preferably Mexican, crumbled
2 teaspoons fine salt, or 4 teaspoons kosher salt

Steps:

  • Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
  • Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.
  • Carnitas keeps in the refrigerator for up to three days.

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