Carnitas

I may have just perfected the CRISPIEST carnitas recipe! I know, two pork recipes in one week, my Jewish Grandmother would not be proud. But sue me, I had all this rendered pork fat and pickled red onions leftover from that porchetta so I pretty much had to make carnitas. The secret to flavorful, light and CRISPy carnitas is to first slowly braise cubed pork shoulder, shred, then fry! This way you get a sublime crispy bits:to not crispy ratio! I’ve updated my original recipe hope you enjoy! Here’s what you need:

Carnitas

INGREDIENTS

3 Lbs pork shoulder, cut into 2 inch cubes
1 small onion, thinly sliced
5 garlic cloves, peeled and crushed
1 Tsp salt
1 Tsp oregano
1/2 Tsp cumin 
1 bay leaf 
Water, enough to cover pork in whatever pot you use
1/4 cup high quality fat, rendered pork or bacon fat, avocado oil

INSTRUCTIONS

1. In a heavy bottom pot add pork, onions, garlic, salt and spices. Cover with water, bring to a boil. Turn down heat to medium low and simmer uncovered until water is boiled off and pork is fork tender, 2-3 hours.
2. When pork is tender preheat oven to 450 F. Use a large wooden spoon, gently shred pork cubes, so it resembles a chunky pulled pork. Add fat and move to the oven to fry. Cook 10 minutes and then mix with spoon, so you are mixing in crispy bits while still exposing more surface area to get crispy. Cook 10 more minutes. 
Serve with tortillas, avocado, salsa and pickled onions