Tender pork simmered gently and then briefly sautéed until crisp and browned, Carnitas has been called Mexican pulled pork. It's most popular as a decadently delicious filling for tacos, often along with a fresh, green tomatillo salsa, but it can also be used in burritos, enchiladas, tostadas, or even in omelets or sandwiches.
2 tablespoons vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 1/2 ounces Glace de Poulet Gold® dissolved in 4 cups hot water
3 pounds boneless pork butt (shoulder) cut in 2-inch pieces
1/2 orange, cut in 4 pieces
2 bay leaves
2 teaspoons oregano
1/2 teaspoon ground black pepper
2 teaspoons kosher salt
Warm the oil in a wide, heavy pot over medium heat. Add the onion and sauté until it softens, about 5 minutes. Add the garlic and cook another minute.
Remove the pot from the heat and stir in the diluted Glace de Poulet Gold®. Add the remaining ingredients, stirring well to combine. Arrange the pork pieces in an even layer on the bottom of the pan.
Bring the mixture to a simmer and cook until most of the liquid has evaporated and the meat is fork tender, about 1 1/2 hours. There should be rendered fat in the pan.
Discard the bay leaves and orange pieces. Over medium heat, sauté the pork in the rendered fat until it is browned and crisp. (Alternatively, you can transfer the meat and rendered fat to a roasting pan and roast it for 20-30 minutes at 425 degrees.)
Let the meat cool briefly, then shred it with 2 forks or with your fingers.
Wine Pairing: Dry rosé, Alavarinho from Portugal, or Spanish Verdeho.