True Michoacán-style carnitas. Pork slightly cured with salt, then confited (braised in fat) with aromatics until tender enough to shred. A labor of love that pays off.
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12 items
Rub the pork shoulder chunks with the salt and let them sit for 30 minutes
Melt the pork lard in a large heavy pot over medium heat
Add the pork shoulder chunks, quartered onion, garlic cloves, orange juice, orange peel, dried oregano, and cumin to the pot
Bring the liquid to a steady
the heat to low. Cook the pork gently for 2.5 hours until it is fork-tender
Remove the pork pieces from the pot and drain them thoroughly
Fry the pork chunks in a separate pan until they are golden brown
Shred the meat roughly with two forks
Assemble the tacos by placing the pork, white onion, chopped cilantro, and lime juice on warm corn tortillas
