Pork Carnitas

by Chef

Serves: 6-8


4 tablespoons lard

2 dried New Mexico or guajillo chiles

1 boneless pork butt cut into 2-inch pieces

1 rough-chopped yellow onion

8 garlic cloves, lightly crushed

2 1-inch pieces orange zest

1 teaspoon kosher salt

1 cup water


To prepare the pork

 Preheat oven to 325°F. Toast chiles in a large dry skillet or Dutch oven over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chiles and halve lengthwise; discard seeds.


Season the cut pork with salt. Melt lard in a Dutch oven over medium-high heat. Brown meat all over, about 8 minutes. Add onions, garlic, and chiles and stir for an additional 5 minutes. Add 1 cup water and orange zest, cover and place pot in the oven until pork is fork-tender, about 20 minutes. Remove lid and simmer until liquid evaporates. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10 to15 minutes. Add 1 cup water to pork if dry; cook, scraping up browned bits from bottom of pot, for about 1 minute.