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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Carnitas with Broiled Crisp Edges
pork
mexican
pulled
main
slow-cooker
Pork shoulder confited slowly in its own fat with orange and bay, then spread on a sheet pan and broiled until the edges shatter.
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RECIPE
Carnitas with Broiled Crisp Edges
Pork shoulder confited slowly in its own fat with orange and bay, then spread on a sheet pan and broiled until the edges shatter.
Prep20 mins
Cook510 mins
Total530 mins
Servings10
pork
mexican
pulled
main
slow-cooker
Ingredients
- 5 lb pork shoulder, cut in 3-inch chunks
- 2 oranges, halved
- 1 onion, quartered
- 6 garlic cloves
- 2 tbsp lard
- 2 bay leaves
- 1 tbsp cumin seeds
- 1 tbsp kosher salt
- 24 corn tortillas
Preparation
1
Season the pork chunks with salt and cumin and leave 20 minutes.
2
Put the onion and garlic on the bottom, pile the pork on top, squeeze the oranges over and drop the spent halves in with the bay and lard.
3
Add no liquid at all. A shoulder this size releases more than a cup of its own fat and juice.
4
Cook on low 8 hours until the meat gives completely under a fork.
5
Shred coarsely and spread in a thin layer on a sheet pan with a few spoonfuls of the rendered fat.
6
Broil 3 to 5 minutes until the edges brown and crisp. This step is not optional — it is the entire difference between carnitas and boiled pork.
7
Serve on warmed corn tortillas.
Servings and Nutrition
Number of Servings in Carnitas with Broiled Crisp Edges10
Nutrition for 1 serving (2 tacos)
620Calories (kcal)
44Protein (g)
30Carbs (g)
36Fat (g)
Protein 44.0g28%
Carbs 30.0g19%
Fat 36.0g52%