Carnitas
This preparation of Mexico’s slow-cooked pulled pork is classic and a bit time consuming, but worth every single second: It’s the ultimate example of the delicious results you can accomplish with low-and-slow cooking
Ingreadient :
- 3 lb. boneless pork shoulder (Boston butt), trimmed, cut into 2" chunks
- 1 Tbsp. kosher salt
- 1 1/2 tsp. ground cumin
- 3/4 tsp. cayenne pepper
- 1 large yellow onion, cut into eighths
- 6 large cloves garlic, smashed
- 6 sprigs oregano or 1 tbsp. plus 1 1/2 tsp. dried oregano
- 2 bay leaves
- 1 large navel orange, cut into eighths
- 1 c. pork lard
Direction :
- 3 lb. boneless pork shoulder (Boston butt), trimmed, cut into 2" chunks
- 1 Tbsp. kosher salt
- 1 1/2 tsp. ground cumin
- 3/4 tsp. cayenne pepper
- 1 large yellow onion, cut into eighths
- 6 large cloves garlic, smashed
- 6 sprigs oregano or 1 tbsp. plus 1 1/2 tsp. dried oregano
- 2 bay leaves
- 1 large navel orange, cut into eighths
- 1 c. pork lard
