Carnitas

It's 1997 in "old Denver", which puts me at around 9 years old. I'm standing in my neighbor's backyard surrounded by a lot of people I don't know, and a few that I do.

I assume my mom, sister, and brother are with me but I don't specifically remember. What I do remember, is a black cauldron bubbling away under a pop-up canopy. And maybe it's because this was 27 years ago, but when I say cauldron, I'm picturing a literal witches cauldron.

Inside all I can see is dark liquid bubbling away (are these actual witches?).

Next, I'm handed a paper plate filled with rice, refried beans, a whole jalapeño, a tortilla, some shredded meat, and what could have been a foot, ankle, or knee. All I know is that there were bones and cartilage, which makes me think it's a joint of some kind (apologies to any vegetarians reading this).

I'm not sure if they gave me that particular piece as a joke, a test, or because they just knew I was down, but I was down.

I knew I was eating pork because the teenage boys spared no detail about where the meat came from and how it was...dispatched. But looking back now, I know that the cauldron was full of lard, and what I was eating was probably the 1234

best carnitas I'll ever have.

Now, I am going to leave a recipe below but I'll tell you right now, this is not that. It's good, but it's not a whole pig fried in lard, in a giant cauldron, in your neighbor's backyard good.

Also, I assume (I know I shouldn't) that most people are not going to try a recipe that requires a very large pot's worth of lard. So, because I too rarely have that much lard lying around, this version is made as a braise.

These "carnitas" are great on a plate as I described earlier, but more often than not I eat them as very simple tacos. Soft corn tortillas, raw onion and cilantro, this easy salsa verde, and a lime wedge.

Carnitas

• 1T High-heat neutral oil (grapeseed, safflower, canola, etc.)
• 2t Cumin
• 2ea Bay leaves
• 3-5# Bone in pork shoulder (boneless will work too)
• 1ea Onion, cut in half
• 1ea Orange, cut in half
• 3ea Garlic cloves
• TT Salt
• Water

1. Preheat your oven to 300F.
2. Then, in a large Dutch oven over medium heat, add oil, cumin, and bay leaves and "toast" for 30-60 seconds.
3. Next, add all the remaining ingredients and enough water to come to the top of the pork.
4. Bring this to a simmer and skim off any scum that rises to the surface.
5. Place a lid on your Dutch oven then place in the oven at 300F for 3-4 hours or until the meat is very tender and pulls easily from the bone.
6. The pork can now be shredded or chunked and seasoned with salt to be used however you'd like.
7. For tacos, shred the meat and pan fry until crisp before adding to tortillas with your favorite toppings and this salsa.