Carnitas

Season the pork

Pat the pork chunks dry with paper towels, then rub them all over with the salt.

• 1.5 kg pork shoulder chunks
• 2 tsp salt

Start the braise

Melt the lard over medium heat in a large heavy pot (about 4-5 L). Add the seasoned pork, orange juice and squeezed halves, onion, garlic, bay leaves, oregano, cumin and water; the liquid should reach about halfway up the meat.

• 2 tbsp lard or oil
• 1.5 kg seasoned pork
• juice + squeezed halves of 1 orange orange juice and halves
• 1, halved white onion
• 6 garlic cloves
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp ground cumin
• 500 ml water

✅ C'est prêt quand : liquid is simmering gently around the meat