Pork Carnitas (Naturally Gluten-Free)

Ingredients

• 1.2 kg pork shoulder, cut into 5cm cubes
• 10 g sea salt
• 5 g Tellicherry black pepper
• 4 garlic cloves, crushed
• 3 bay leaves
• 2 sprigs fresh thyme
• 1 dried guajillo chile
• 2 ml rendered lard or neutral oil
• 240 ml fresh orange juice
• 120 ml fresh lime juice

Method

1. 1
   Heat lard in heavy-bottomed pot over medium-high; season pork cubes generously with salt and pepper, then sear in batches until golden brown on all sides (8 minutes per batch), transfer to plate.
2. 2
   Return all pork to pot with garlic, bay leaves, thyme, and guajillo chile; add orange juice and lime juice until pork is just covered.
3. 3
   Bring to boil, then reduce heat to low, cover partially, and simmer for 2 hours, stirring occasionally, until pork is fork-tender and liquid has reduced by three-quarters.
4. 4
   Uncover, increase heat to medium, and continue cooking for 15 minutes, stirring frequently, until pork begins to caramelize and liquid becomes syrupy.
5. 5
   Remove bay leaves and thyme sprigs; adjust seasoning with sea salt and Tellicherry pepper.
6. 6
   Serve immediately in warm bowls with crispy rendered pork skin on top, accompanied by warm corn tortillas.