Carnitas

🔥 Prep

• Cut the 1000 g pork shoulder into 2‑cm cubes and pat dry.
• Zest and juice the 1 orange, mince the 4 garlic cloves, measure out 100 g lard and 1 tbsp cumin.

🔥 Cook

• 1. Melt the 100 g lard in a large heavy pot over medium heat until shimmering.
• 2. Add the pork cubes and sear for 8 minutes, turning occasionally, until browned on all sides.
• 3. Add the minced garlic and sauté for 1 minute until fragrant.
• 4. Pour in the orange juice and zest, sprinkle the 1 tbsp cumin, and stir to combine.
• 5. Add enough water (or broth) to just cover the pork, bring to a simmer then reduce heat to low.
• 6. Cover and cook for 2 hours or until the pork is fork‑tender, stirring occasionally.
• 7. Remove the lid, increase heat to medium‑high and simmer uncovered for 15‑20 minutes, allowing the liquid to evaporate and the pork to crisp.
• 8. Using two forks, shred the pork directly in the pot, mixing to coat with the rendered fat and crispy bits.
• 9. Taste and adjust seasoning with salt if needed, then serve.

🔥 Serve

• Serve the carnitas on warm corn tortillas.
• Top with chopped cilantro, diced white onion, and a squeeze of lime.
• Offer sides of salsa verde, sliced avocado, and Mexican rice.