Sour Orange Carnitas
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Credit: Kevin Gillespie
Ingredients
2 lbs. boneless pork shoulder, trimmed, cut in 1-inch cubes
8 garlic cloves, crushed
2 t. kosher salt, divided
¼ t. red pepper flakes
¼ cup lard, melted
3 oranges
3 cups chicken stock
¼ cup freshly squeezed lemon juice
½ cup thinly sliced onion
¼ cup fresh cilantro leaves
Instructions
In Dutch oven, toss pork cubes with garlic, 1 t. salt, red pepper flakes and melted lard. Juice oranges; reserve. Quarter orange rinds; add to pork. Add enough stock to cover pork and orange rinds. Bring to a boil over high heat; reduce to a simmer. Cover; cook 1 hour. Remove lid; return to a boil. Cook down for 30 minutes, reducing liquid until pork starts frying. With tongs, remove orange rinds; discard. Lower heat to medium; turn pork. Continue browning for 5 minutes (a nice film, or fond, will build on pan bottom). Add reserved orange juice and lemon juice, stirring all fond into sauce. Bring to a rapid boil (sauce should reduce quickly). Remove from heat; stir in remaining 1 t. salt, onion and cilantro.
Yield
4 Servings
Tags
Appetizer, Pork, Salad, Side, The National Culinary Review
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