질문하기
Slow-braised pork cooked in its own fat until golden and crispy on the outside, tender within. This iconic high protein Michoacán specialty is a carnivore favorite perfect for family taco nights.
Cut the pork shoulder into large 2-inch chunks, trimming excess fat but leaving some for flavor.
Generously season pork with kosher salt, black pepper, oregano, and ground cumin, ensuring even coverage on all sides.
Place seasoned pork into a heavy Dutch oven; add quartered onion, peeled garlic cloves, bay leaves, orange juice (squeeze and add both juice and spent halves).
Add just enough water to barely cover the pork. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and braise for 2 hours, turning the pork once halfway.
Uncover, increase heat to medium-high, and simmer uncovered, stirring occasionally, until water evaporates and pork cooks in its own rendered fat (about 30–40 minutes). Press pork gently against the pan to crisp and brown each side without burning.
