Pork Shoulder and Belly Carnitas

bon appétit dinner mexican pork braise taco sugar conscious paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added

Rick Martinez

8 servings

Source

Ingredients

3 pounds boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces

1 pound pork belly, cut into 1-inch pieces

1 cup homemade chicken stock or low-sodium chicken broth

1 tablespoon (heaping) kosher salt

1 teaspoon freshly ground black pepper

Warm corn tortillas, chopped white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)

Method

Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover; cook 10 minutes to reduce liquid (but not completely). Remove from heat.

Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.

Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.

Pork can be braised (do not fry) 3 days ahead. Cover and chill.