Pork Carnitas

This recipe comes from Brian Wort, farm manager at Snail of Approval winning P.A. Bowen Farmstead.

Ingredients

• 4-6 pounds pastured pork shoulder, cut into ~2" cubes

• 3 cups water

• 1/2 lime, cut in half

• 1/2 orange, cut into 4 pieces

• 1 allspice berry

• 1 tsp ground annato seed (or achiote paste)

• 2 tsp Mexican oregano

• 3 bay leaves

• 1 tsp black pepper

• 2 tsp salt

• 6-8 cloves of garlic, peeled

• 1 white onion, sliced thinly

Directions

Place all ingredients in a large, heavy pot (I use an 8-qt cast iron dutch oven) and bring to a boil. Reduce heat to maintain a vigorous simmer until all liquid has evaporated and pork is frying in its own fat, about 2 hours.

Discard citrus peels and bay leaves, and remove pork with a slotted spoon and spread out onto a cookie sheet. Save the rendered lard for other cooking uses - great for making homemade tortillas!

Place in preheated oven at 450F for 20-30 minutes - stirring is optional but I like to use a wooden spoon to move the meat around once or twice to break up the larger chunks and get a more even crispiness. Serve with lime wedges and fresh cilantro; equally delicious with tortillas for tacos or over rice.