Carnitas

Ingredients

• 3⅛ lbPork shouldercut into large chunks
• 2 tspsaltfor seasoning the meat
• 2 tspcuminfor the spice rub
• 2 tspOreganoMexican oregano preferred
• ½ tspblack pepperfreshly ground
• 1 tspchili powderfor the spice rub
• 1 tspgarlic powderfor the spice rub
• 1 tsponion powderfor the spice rub
• ⅓ cuporange juicefreshly squeezed, as braising liquid
• 2 tbsplime juicefreshly squeezed, as braising liquid
• 3limefor squeezing over when serving
• cilantrochopped, for garnish
• 1 cupchicken brothas cooking liquid in the pressure cooker (optional)
• 18corn tortillascrisped in a dry skillet, for serving (optional)

Method

1. Cut and brine the porkCut the pork shoulder into large chunks. If you like, soak them in a cold salt brine for about 1 hour, then pat them thoroughly dry.
2. Rub in the spice mixMix the salt, cumin, oregano, black pepper, chili powder, garlic powder and onion powder, and rub the meat generously on all sides.
3. Load the cooking vesselPour the orange juice and lime juice into your cooking vessel. If you're using a pressure cooker, add the chicken broth as well. Then set the seasoned pork on top.
4. Cook until falling apartCook the pork until it falls apart. In a slow cooker that's 8 hours on low or 4 to 5 hours on high. In a pressure cooker, give it 40 minutes plus 15 minutes of natural release; covered in the oven at about 300 °F (300 °F), it takes around 3 hours.
5. Shred the porkLift the meat out, save the cooking liquid, and shred the pork with two forks.
6. Crisp under the broilerPreheat the broiler. Spread the shredded pork on a baking sheet or in a baking dish and drizzle it with a little of the cooking liquid. Broil for about 10 minutes until crisp, giving it a stir halfway through.
7. Garnish and serveMeanwhile, toast the corn tortillas briefly in a dry skillet. Scatter chopped cilantro over the carnitas and squeeze the limes over the top. Serve them in the tortillas, as tacos or burritos, or over a salad.
8. Reheat the leftoversTo reheat leftovers, warm them in a covered pot with a splash of the cooking liquid so they stay juicy.

Tips and variations

Slow cooker, pressure cooker or oven: whichever you choose, the pork comes out tender. Instead of garlic powder and onion powder, you can put fresh garlic, onion and jalapeño into the cooking liquid. A pinch of chipotle powder gives the spice rub a smoky edge. Chopped onion and cheese are great on top, and a salsa verde made from roasted tomatillos, onion, garlic, cilantro and serrano chile goes especially well. The salsa's brightness is a lovely contrast to the crispy meat.