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Real carnitas isn’t terribly difficult, I suspect. I’ve never actually made it, but it involves large sections of pig that braises in its own fat, much like duck confit. The pork is spiced with fruit juice and spices, and the result is a rich, sinful pulled pork that is worthy of canonization in the Church of the Sacred Meatstuffs.

This version is quick and easy, foregoing the time-consumption normally associated with authentic carnitas. In fact, this is simply braised pork, not worthy of carnitas status, thus I call it “ghetto” lest it suffer from delusions of grandeur.

Ghetto Carnitas

  • 2 pounds of pork shoulder, cut into two-inch chunks
  • Orange juice
  • Water
  • Broth (chicken, beef, unicorn – whatever you’ve got)
  • 2 bay leaves
  • 1 cinnamon stick, broken in half
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 tablespoon ancho chili powder
  • 1 tablespoon chile de arbol powder
  • 1 tablespoon some other chili powder (New Mexico, etc. – the idea here is to add 3 tablespoons of various chili powders)
  • 1 tablespoon garlic powder
  • 1/2 white onion, diced
  • 3 cloves garlic, pushed through a press or minced very fine
  • Salt to taste

Preheat over to 275 degrees.

Put pork in a dutch oven – I’ve found my cast iron Lodge works extremely well. Cover with equal parts of each liquid component to cover the pork by just over a half inch. Add the remaining ingredients. Stir and bring to a low simmer, cover, and transfer to oven. Braise 2 1/2 to 3 hours, stirring lightly every 45 minutes or so.

Let cool, then transfer to a platter with a slotted spoon. Press pork gently with the tines of a back of a fork to “shred” — the meat should naturally start to fall apart.

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Heat up corn tortillas on a griddle, double them up and scoop the braised pork on top. Top with chopped onions, cilantro, and your favorite homemade or jarred Mexican table hot sauce.