Carnitas

By efphus

Slow-cooked pork pieces that are pan-fried to a crisp.

Ingredients

• 4 lbs. boneless fatty pork but (shoulder), cut into 2-inch pieces
• 1/4 cup vegetable oil
• 3 cups water
• 1/2 orange, cut into 2 pieces
• 1 medium white onion, thinly sliced, plus extra for garnish
• 8 garlic cloves, peeled
• 2 tsp dried oregano
• 2 tsp salt
• 3 bay leaves
• 1 tbsp sweetened condensed milk
• 1 package 6-inch tortillas
• 1 handful washed, chopped cilantro

Details

Servings 10
Adapted from

Preparation

Step 1

Put all ingredients except tortillas, extra onions, and cilantro in a wide 6-to7-quart heavy pot (don’t worry if pork is not completely covered) and bring to a boil, skimming surface as necessary to get rid of the foam that rises to the top.

Reduce heat to medium and simmer vigorously, stirring occasionally, until pork is tender and the liquid has completely evaporated, about 1 1/2 hours.

Discard the orange and bay leaves. Lower the heat and continue frying the pork in the fat left in the pan, stirring frequently, until golden brown, about 15 to 20 minutes.

Serve on tortillas with white onion and cilantro.