Carnitas (Braised Pork)

Ingredients

• 3 1/4 lbpork shoulder, cut into large chunks
• 1white onion, quartered
• 6 clovegarlic, lightly crushed
• 2oranges, juiced, and the squeezed halves kept
• 2bay leaves
• 1 tbspdried oregano
• 1 tspground cumin
• 1 tbspsea salt
• 3 tbspvegetable oil
• 2limes, cut into wedges

Method

1. 1

   Rub the pork chunks all over with the salt, oregano and cumin.

2. 2

   Put the pork in a heavy pot with the oil, onion, garlic, bay leaves, orange juice and the squeezed orange halves. Add water to come halfway up the meat and bring to a simmer.

3. 3

   Cover and cook at the barest simmer for 2 hours 30 minutes, until the pork pulls apart under a fork with no resistance.

4. 4

   Lift out the pork and discard the onion, garlic, bay and orange halves. Boil the remaining liquid hard until only the rendered fat and a few spoonfuls of syrupy juice are left.

5. 5

   Shred the pork into large pieces, spread it on a tray and spoon over the reduced fat and juices. Grill on high for 5 to 8 minutes until the tips are dark and crisp, turning once.

6. 6

   Squeeze lime over the top and serve with warm tortillas, diced onion and coriander.