Kimchi Braised Carnitas

🧂Ingredients

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• 1000 g pork shoulder (boston butt), cut in 2-inch chunks(marbled pork)
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• 300 g aged napa cabbage kimchi, with juice(chopped coarsely)
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• 2 tbsp gochujang (korean chili paste)(fermented chili)
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• 1 large orange, juiced with peel halved(fresh citrus)
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• 6 clove garlic cloves, smashed(whole)
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• 1 tbsp mexican oregano(crushed in palms)
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• 1 tsp ground cumin(earthy spice)
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• 2 tbsp lard or cooking oil(for initial sear)
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• 1.5 tsp sea salt(to season)
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📝Instructions

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1. 1

   Season pork shoulder chunks generously with salt and cumin. Sear in hot lard in a Dutch oven until browned on all sides.

2. 2

   Add smashed garlic, gochujang, chopped kimchi with its brine, orange juice, and orange peels. Sprinkle with Mexican oregano.

3. 3

   Cover tightly and braise at 300°F (150°C) for 2.5 hours 2.5 hours until fork-tender and meltingly soft.

4. 4

   Transfer meat chunks to a rimmed baking sheet and lightly shred with two forks. Spoon reduced braising jus over top.

5. 5

   Broil on high for 4 to 6 minutes 6 minutes until the edges are dark, caramelized, and crisp. Serve hot with warm corn tortillas.