Pork Carnitas with Roasted Red Chile Salsa

Pork Carnitas with Roasted Red Chile Salsa

Carnitas are slow-cooked pork that finishes crisp at the edges, the sort of dish that brings a family to the table. This version braises the pork in its own fat and orange-scented liquid, then crisps it hard in a hot pan. A quick roasted red chile salsa on the side brings the border flavors home.

You need

• 3 pounds [1.4 kg] boneless pork shoulder, cut into 2-inch [5 cm] chunks
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano, preferably Mexican
• 1/2 teaspoon black pepper
• 1 orange, halved
• 1 small white onion, quartered
• 4 garlic cloves, smashed
• 2 bay leaves
• 1/2 cup [120 ml] water, plus more as needed
• 3 tablespoons lard or neutral oil
• For the salsa: 3 dried guajillo chiles, stemmed and seeded
• 2 Roma tomatoes, halved
• 1/4 white onion, sliced
• 1 garlic clove, unpeeled
• 1 cup [240 ml] hot water
• 1 tablespoon cider vinegar
• 1/2 teaspoon kosher salt
• Warm corn tortillas and chopped cilantro and lime wedges, for serving

Method

1. Season the pork chunks evenly with the salt, cumin, oregano and pepper. Let rest at room temperature for 30 minutes, or refrigerate up to overnight.
2. Squeeze the orange halves over a large heavy pot or Dutch oven, then add the rinds. Add the onion, garlic, bay leaves, the pork, water and lard.
3. Cover and cook over low heat, about 275 F [135 C], for 2 1/2 hours, stirring every 30 minutes. The pork is ready when it breaks apart easily and most of the liquid has evaporated, leaving the fat sizzling.
4. While the pork cooks, make the salsa. Toast the guajillos in a dry skillet over medium heat, 30 seconds per side, until fragrant but not burnt. Soak them in the hot water for 15 minutes.
5. Roast the tomatoes, onion slices and unpeeled garlic in a dry skillet over medium-high heat, turning occasionally, until charred in spots, about 8 minutes. Peel the garlic when cool enough to handle.
6. Blend the softened chiles with 1/2 cup of their soaking water, the roasted vegetables, garlic, vinegar and salt until smooth. Add more soaking water if too thick. Set aside.
7. Raise the heat to medium-high. Increase the heat to brown the pork in its fat, stirring often, 10 to 15 minutes, until golden and crisp in spots. Look for crisp edges and tender centers.
8. Serve the carnitas piled onto warm tortillas with the salsa, cilantro and a squeeze of lime.