Carnitas

Mexican-style braised pork: shoulder cooked low with orange, garlic, and warm spices until it shreds effortlessly, then crisped in a hot pan so the edges turn golden and craggy. That two-step move — braise it meltingly soft, then fry it crisp — gives carnitas its signature contrast of juicy interior and crunchy edges. Pile it into tacos or spoon it over rice.

Serves 6

Ingredients

• 3 lbs pork shoulder, cut into large chunks
• Salt and pepper
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 orange, juiced (reserve the halves)
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Water, to cover about halfway
• Oil, for crisping

Braising

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Method

Brown the pork

Heat the oven to 325°F and season the pork generously with salt and pepper. Heat a little oil in a heavy pot over medium-high heat and brown the pork on all sides, in batches if needed, then remove and set aside.

Build the braise

Lower the heat to medium, add the onion and garlic, and cook until softened and fragrant, about 5 minutes. Return the pork to the pot and add the orange juice and spent halves, bay leaves, cumin, and oregano, then add water until it comes about halfway up the meat.

Braise and shred

Bring to a simmer, press a sheet of aluminum foil over the top of the pot, set the lid on top, and transfer to the oven for 2 1/2–3 hours, until the pork is completely fork-tender and shreds easily. Remove the pork and shred it, discarding the orange halves and bay leaves; if you like, reduce the remaining liquid on the stove until thickened, then toss it back with the shredded pork.

Crisp and serve

Heat a little oil in a skillet over medium-high heat. Add the shredded pork in a layer and let it sit undisturbed until crisp and browned on one side, 3–4 minutes, then toss and repeat. Serve hot, in tortillas or over rice.