Slow-Braised Carnitas

Method

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1. Season the pork chunks generously with the salt and leave for 30 minutes.

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2. Melt the lard in a heavy casserole over medium heat and add the pork in a single layer. Do not brown it — you are rendering, not searing.

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3. Add the onion, garlic, bay, oregano, cumin and cinnamon. Squeeze in the orange juice and drop the spent halves into the pot.

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4. Pour in the milk — its lactose caramelises during the braise and its enzymes tenderise the meat.

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5. Cover and cook at 150°C / 300°F for 3 to 3.5 hours, until the pork collapses under a fork.

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6. Lift the meat out and shred coarsely into large pieces, leaving some chunks intact. Discard the aromatics.

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7. Spread the shredded pork on a baking tray, spoon over 4 tablespoons of the rendered fat, and grill on high for 6 to 8 minutes, stirring once, until the edges are deep brown and crisp.

   Mark done Start 6 min timer

8. Spoon over a little of the strained braising juices to rehydrate, then serve on warm tortillas with onion, coriander and lime.

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Chef’s Tips

• Save the strained fat in a jar. It keeps for months and makes the best roast potatoes you will ever eat.
• The milk may look curdled during the braise. It is meant to; it will strain out cleanly.
• Crisp only what you plan to serve, and keep the rest soft for the next day.

Pairing Suggestions

• Mexican lager, or a smoky mezcal
• Serve with salsa verde, pickled red onions and refried beans
• Finish with tres leches cake

Storage & Reheating

Refrigerate in a little of its own fat for 5 days, or freeze 3 months. Re-crisp under the grill each time you serve.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.