Pulled Pork (Carnitas)

Ingredients

• 2 bay leaves
• 1.5 kg pork shoulder
• 1.5 tsp salt

Method

1. 1.

   Cut pork into strips ~5 cm long, 2 cm thick. Leave fat on.

2. 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. 3.

   Bring to a boil, uncovered. Reduce to a simmer.

4. 4.

   Simmer uncovered ~1 to 1.5 hours until water has evaporated and you hear it start to sizzle.

5. 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. 6.

   Lift out with a slotted spoon. Shred lightly with two forks, leaving some chunks.

7. 7.

   Spoon some of the rendered fat over the top. Serve immediately.

8. 8.

   To serve: - Warm corn tortillas

9. 9.

   Chopped white onion

10. 10.

    Chopped coriander

11. 11.

    Lime wedges

12. 12.

    Salsa verde

Tips

• 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.

Substitutions

• 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.