Carnitas Caseras (Home-Cooked Carnitas)

Ingredients

• 4 tablespoons lard
• country-style spareribs and boneless stewing pork, cut into 2-inch (5 cm) cubes 3 lb (1.36 kg) pork
• ½ medium white onion, roughly sliced
• 4 sprigs fresh marjoram, or scant ¼ teaspoon dried
• 4 sprigs fresh thyme, or scant ¼ teaspoon dried
• 3 California bay leaves (Umbellularia californica), broken up
• 10 peppercorns, crushed
• 1 orange, cut into eighths
• 1 cup (240 ml) whole milk
• Sea salt, to taste

Method

1. 1
   BROWN THE PORK. Melt lard in a wide, heavy pan over medium-high heat. Working in batches if needed, add pork cubes and brown until golden on all sides. Do not crowd the pan.
2. 2
   ADD ONION. Return all pork to the pan, add the sliced onion, and continue cooking until the onion softens and takes some colour.
3. 3
   BRAISE COVERED. Add marjoram, thyme, bay leaves, peppercorns, orange pieces, milk, and salt to taste. Stir briefly, cover, and reduce heat to low. Cook until the pork is just tender, approximately 20 minutes. The meat should yield to a knife tip but hold its shape.
4. 4
   FINAL FRYING. Remove the lid and raise the heat to medium-high. Stir and turn the pork as the liquid reduces and eventually evaporates entirely. The pork will fry in the remaining fat — allow the pieces to develop a crisp exterior, turning to colour all sides.
5. 5
   DRAIN AND SERVE. Tip the pan and spoon off excess fat. Remove orange pieces and any large herb stems. Serve immediately with warm tortillas, salsa, and fresh garnishes.