If you can get your hands on some pork shoulder, you can make these carnitas. Carnitas have always seemed to me like they’d be too complex to make at home – a lot of recipes require boiling in lard, which is something I don’t often do – but these don’t need it at all. Here, all you need is a roasting dish, into which you can put some cubed up pork shoulder with some citrus, aromatics and spices, and then slow roast them all in the oven for three and a half hours. The pork slowly lets off its own fat and stews in it, and about an hour before it’s done roasting, fills the house with the glorious smell of braising pork, garlic, orange, cinnamon, and onion.
All that’s left to do is strain off most of the liquid, shred up the meat, and broil it for about ten minutes so that it gets crispy and charred on top but stays tender and juicy on the inside. Then into the tacos it goes, showered with some chopped white onion, cilantro, and hot sauce on top. It’s really a beautiful thing.
So if you’re stuck inside at home on a chilly weekend, you can at least be stuck inside with slow roasting homemade carnitas. Because these are incredibly easy to make, and all it takes is a little time. I was amazed that something that tasted so complex could come out of my own kitchen.