Pork Carnitas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 91.

	this recipe	typical
liquid	26%	7%
fat	1%	0%
aromatics	8%	9%
acid	2%	0%
salt	0%	0%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1814 g	4 pound boneless pork butt or boneless country ribs (fat trimmed and cut into 2 inch cubes)
9 g	2 teaspoons canola oil or other vegetable oil
9 g	1 1/2 teaspoons salt
2 g	3/4 teaspoon pepper
2 g	1 teaspoon ground cumin
150 g	1 onion (peeled and quartered)
2 g	2 bay leaves
1 g	1 teaspoon dried oregano
31 g	2 tablespoons fresh lime juice
480 g	2 cups chicken stock
	1 medium orange (quartered and juiced (keep the rinds))

Method: 4 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Thanks for the recipe. I too will order carnitas every time if I see them on the menu. I also love smoked pulled pork. Do you think I could smoke a larger pork shoulder, say 8 or 9 lbs, and once done split it and use half for carnitas? I was thinking for a les” — a cook, 5★

“you might want to rub it and then smoke it…..and not marinate it……smoke it (to 195 and let rest) and carefully peel off your “bark” (separately and chop finely) and then pull all the pork and then season it/marinate whatever you like …….and you can get some cr” — a cook