Carnitas : porc effiloché à la mexicaine

Ingrédients

• 3 1/2 - 4 pounds boneless pork butt roast (sometimes called boneless pork shoulder or boneless picnic roast)
• 2 cups water (enough to cover the pork in the pot)
• 1 onion (white or yellow) (peeled and halved)
• 4-6 cloves garlic (smashed and peeled)
• 2 tablespoons lime juice (about 1 lime)
• 2 tablespoons red wine vinegar
• 1 teaspoon oregano (dry)
• 1 teaspoon ground cumin
• 2 bay leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 orange
• For serving: Small corn or flour tortillas

Préparation

1. 1

   Place the oven rack in the lower middle position and preheat the oven to 300℉.

2. 2

   Trim the pork of excess fat and cut into 2" chunks. Place the pork in a heavy lidded pot like a Dutch oven. Add enough water to cover the pork and then add onion, garlic, lime juice, red wine vinegar, oregano, cumin, bay leaves, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and the juice from the orange. After squeezing the juice from the orange, toss the rinds into the pork mixture and stir to combine. Bring to a boil over medium heat, stirring occasionally.

3. 3

   Cover the pot and transfer to the oven. Cook for about 2 hours or until the pork falls apart when poked with a fork. When the pork is fork-tender, remove the pot from the oven.

4. 4

   Remove the orange rinds, onion, and bay leaves. Line a rimmed baking sheet with aluminum foil. Using a slotted spoon, transfer the pork from the liquid to the foil-lined baking sheet. Set aside.

5. 5

   Return the pot to the stovetop and bring the liquid to a boil over high heat. Boil for 8-15 minutes (longer or shorter if necessary) until the liquid is thickened and glaze-y and, when stirred, the spoon leaves a trail in the liquid (you should have about 1 cup of liquid).

6. 6

   Use your fingers to pull apart the pork pieces, discarding any particularly fatty pieces (or removing the fat from them). Drizzle with the cooking liquid. Turn your oven broiler on high and place the pork on a baking sheet in the oven for 5-8 minutes, or until the pork starts to brown and the edges become crispy.

7. 7

   Remove the baking sheet from the oven and use a spatula to flip the pork. Return to the oven for another 5-8 minutes, broiling until the pork is browned and crispy (but not charred, unless that's your thing). Serve in warmed tortillas with desired toppings.