Braised Carnitas

Ingredients

• 3 pounds untrimmed boneless pork shoulder, cut into 1 ½-inch cubes
• 2 cups water
• 5 unpeeled garlic cloves, lightly smashed
• Zest of 1 orange, removed in wide strips with a vegetable peeler
• 2 bay leaves
• 1 tablespoon salt
• Hide ingredients for Frijoles de la Olla or Refried Beans 1 Frijoles de la Olla or Refried Beans (opens in new tab) Frijoles de la Olla or Refried Beans
  • 1 pound dried beans, such as pintos or black beans, rinsed and picked over
  • 1 medium onion, quartered
  • 2 garlic cloves, smashed
  • 3 sprigs epazote or oregano
  • (1 dried chile, such as New Mexico or guajillo)
  • (1 dried avocado leaf)
  • 1 teaspoon salt
  • Warm corn tortillas
  • Crema or sour cream
  • Crumbled Cotija or shredded cheese, such as Cheddar, Monterey Jack, or Oaxaca cheese

  Sub-recipe steps

  1. If desired, soak overnight in a pot: 1 pound dried beans, such as pintos or black beans, rinsed and picked over
  2. Drain, return to the pot, and cover with water by 1 inch. Add to the beans in the pot: 1 medium onion, quartered; 2 garlic cloves, smashed; 3 sprigs epazote or oregano; (1 dried chile, such as New Mexico or guajillo); (1 dried avocado leaf)
  3. Bring to a boil, then reduce the heat, partially cover, and simmer until the beans are almost tender, 30 minutes to 1 hour. Add: 1 teaspoon salt
  4. Continue to cook until the beans are completely tender and creamy, about 15 minutes more. Mash some of the beans with a potato masher or remove 1 cup of beans and puree in a food processor, then stir back into the pot. Serve with: Warm corn tortillas; Crema or sour cream; Crumbled Cotija or shredded cheese, such as Cheddar, Monterey Jack, or Oaxaca cheese
• Cooked long-grain rice or tortillas
• Any salsa, Mexican Adobo Sauce, or Habanero-Citrus Hot Sauce
• Cilantro sprigs
• Sliced avocado
• Lime wedges