Carnitas (Crispy, Tender Mexican Pork)

Method

1. 1

   Combine 3 lb. boneless pork shoulder (Boston butt), cut into 1½" pieces, 1 lb. pork belly, cut into 1" pieces, 1 cup homemade chicken stock or low-sodium chicken broth, 1 Tbsp. (heaping) Diamond Crystal or 1¾ tsp. (heaping) Morton kosher salt, and 1 tsp. freshly ground pepper in a large heavy pot; cover and bring to a boil over medium-low heat. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover and continue to cook until liquid has reduced slightly (but not completely), about 10 minutes. Remove from heat.

2. 2

   Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high heat until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with a spoon to break it 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 and pan juices.

3. 3

   Serve carnitas with warm corn tortillas, sliced avocado, shredded cabbage, chopped white onion, chopped cilantro, dried oregano, and lime wedges for building tacos. Do Ahead: Pork can be braised (do not fry) 3 days ahead. Cover and chill. Editor’s note: This carnitas recipe was first printed in our May 2016 issue; it has been updated for style. Head this way for more of our favorite pork recipes →

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