Pulled Pork (Carnitas)
Meat 180 min
Ingredients
- 2 bay leaves
- 1.5 kg pork shoulder
- 1.5 tsp salt
Method
- 1
Cut pork into strips ~5 cm long, 2 cm thick. Leave fat on.
- 2
Lay in a single layer in a wide, shallow heavy pan. Add salt and just enough water to barely cover. Add aromatics if using.
- 3
Bring to a boil, uncovered. Reduce to a simmer.
- 4
Simmer uncovered ~1 to 1.5 hours until water has evaporated and you hear it start to sizzle.
- 5
Lower heat slightly. Pork now cooks in its own fat. Turn occasionally. Cook 30-40 minutes until tender inside, crisp and golden outside.
- 6
Lift out with a slotted spoon. Shred lightly with two forks, leaving some chunks.
- 7
Spoon some of the rendered fat over the top. Serve immediately.
- 8
To serve: - Warm corn tortillas
- 9
Chopped white onion
- 10
Chopped coriander
- 11
Lime wedges
- 12
Salsa verde
Tip
- Wide shallow pan is critical. Narrow pots boil the meat.
- Pull some out at 30 minutes for tender chunks, crisp the rest for shatter.
- Reheats well — 3-4 minutes in a hot dry pan.
Substitution
- Pork shoulder: ask for pork neck, scotch, or Boston butt. Don't use loin or leg — too lean.
- Corn tortillas: Spice Wagon, El Cielo. Flour tortillas work but aren't authentic.