Mexican · serves 8 · about 180 minutes
Pork slow-confit'd in its own fat until impossibly tender, then cranked to crispy. A splash of citrus and a touch of milk give the edges their signature lacquer.
Ingredients
- 4 lbs pork shoulder, large chunks
- 1 orange, halved
- 1 cup Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 white onion
- 6 cloves garlic
- 2 tsp Iberia Adobo Without Pepper 16 oz
- 2 bay leaves
- 1/2 cup whole milk
Method
- Season the pork generously with Iberia Adobo and salt.
- In a heavy pot, combine pork, Iberia Olive Oil, onion, garlic, bay leaves, the juice and spent halves of the orange, and the milk.
- Add water to barely cover. Bring to a gentle simmer and cook uncovered 2 to 2.5 hours until very tender.
- Remove the aromatics. Raise the heat and let the liquid cook off so the pork fries in its rendered fat.
- Stir occasionally until the edges are deeply browned and crisp, about 20 minutes.
- Shred coarsely and serve with warm tortillas, onion, cilantro, and salsa.