Carnitas: Braised and Fried Pork

Ingredients for Carnitas: Braised and Fried Pork

• 1.8kg fatty pork shoulder, cut into 2-inch pieces

• 725ml water

• 1 medium white onion, thinly sliced

• 1/2 orange, cut into 2 pieces

• 60ml 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

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, 1 1/2 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 232°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.