Best for: A weekend batch of crisp-edged pork for tacos and burritos.
Carnitas from Michoacán simmer pork slowly in its own juices until tender, then crisp the edges. This version braises pork shoulder in a Dutch oven on the grill with orange, onion, and bay, then finishes the pieces crisp in a cast-iron skillet.
Grill: Indirect heat; 300°F for braising, then direct medium-high heat for crisping. Equipment: Large Dutch oven with lid, 12-inch cast-iron skillet, tongs, thermometer.
Ingredients
30 minutes Rest: 10 minutes. Total: 3 hours.
Pork
- 3 lb boneless pork shoulder, cut into 2-inch chunks
- 2 teaspoons fine table salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 cup water
- 1/2 cup fresh orange juice
- 1 medium white onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1/4 cup lard or neutral oil, for crisping
To serve
- 12 corn tortillas
- 1 cup finely diced white onion
- 1 cup chopped cilantro
- 2 limes, cut into wedges
Directions
Season the pork chunks all over with the salt, cumin, oregano, and black pepper.
Set the Dutch oven over indirect heat at 300°F. Add the pork, water, orange juice, onion, garlic, and bay leaves; cover and braise for about 2 hours, until the pork is fork-tender and reaches about 200°F.
Lift the pork from the liquid and pull it into large chunks, discarding the onion, garlic, and bay. Strain the braising liquid and keep 1/2 cup warm.
Heat the cast-iron skillet over direct medium-high heat with the lard or oil. Crisp the pork in batches for 8–10 minutes, pressing it down once, until deeply browned at the edges; splash with a little reserved braising liquid at the end.
Rest the carnitas for 10 minutes. Warm the tortillas on the grill for about 30 seconds per side.
Serve the carnitas in the warm tortillas with diced onion, cilantro, and lime wedges.
Grilling tip: A spoonful of the braising liquid over the crisped pork restores juiciness without losing the crunchy edges.
