Carnitas Confited in Lard with Crispy Finish

Ingredients

• 1.5 lbs Pork shoulder (boneless)
• 3 cups Lard
• 1 Orange (juice and zest)
• 2 Bay leaves
• 4 Garlic cloves, smashed
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Ground cumin(optional)
• 1 tsp Dried oregano(optional)
• 0.5 cup White onion, diced (for serving)(optional)
• 0.25 cup Cilantro, chopped (for serving)(optional)
• 6 Corn tortillas (for serving)(optional)
• 2 Lime wedges (for serving)(optional)

Instructions

1. 1

   Pat the pork shoulder dry and cut into 2-inch chunks. Season all over with salt, pepper, cumin, and oregano (about 10 minutes).

2. 2

   In a heavy Dutch oven, heat the lard over medium heat until fully melted. Add the pork, orange juice and zest, garlic, and bay leaves. Ensure the pork is mostly submerged in the lard.

3. 3

   Bring to a very gentle simmer, then reduce heat to low. Cover partially and confit for 3 hours (180 minutes), stirring occasionally, until the pork is fork-tender.

4. 4

   Remove pork with a slotted spoon and shred roughly with two forks. Spread in a single layer on a foil-lined baking sheet with a few spoonfuls of the cooking fat.

5. 5

   Broil on high for 5-8 minutes until edges are deeply crisped and browned, watching closely to prevent burning.

6. 6

   Serve hot in warm corn tortillas topped with diced onion, cilantro, and a squeeze of lime.