Mas­ter­class Car­ni­tas

The Guardian - Feast - - Feast - Felic­ity Cloake

Like many Mex­i­can clas­sics, car­ni­tas – slow-cooked pork, of­ten likened to Amer­i­can pulled pork – is less well known in the UK than it de­serves to be. Fried in its own fat un­til crisp and golden, car­ni­tas is cer­tainly no health food, but as an oc­ca­sional treat with a gen­er­ous dol­lop of fresh salsa and wrapped in a warm tor­tilla, it takes some beat­ing. Source a fatty pork shoul­der from a good butcher, then cut into 5cm cubes, leav­ing the skin on Put the pork cubes in a large, heavy pan in a sin­gle layer, then add salt, orange juice and a bay leaf or two

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