Page 186 - Pie Squared

that bastes the meat as it slowly cooks. There’s no babysitting,
nothing to do but wait for the glorious, velvety, flavorful meat. Stuff

carnitas in tacos, scatter some on a bowl of grains or greens, or
make enchiladas or burritos. Freeze the meat (before crisping, in 3-
cup portions) for a weeknight slab pie dinner ready in under an hour.

PORK CARNITAS

3 pounds (1.5 kg) boneless Boston butt
2 tablespoons kosher salt

3 cups (710 ml) cool water

1 large white onion (175 g), quartered

1 navel orange, quartered

6 garlic cloves, peeled

2 bay leaves

2 cinnamon sticks

1 tablespoon Mexican oregano

Cut the pork into 2-inch cubes, or some close approximation.
Resist the urge to cut away the fat and rest easy knowing it will melt
and moisturize the meat while it cooks. Rub the salt into the pork
pieces, cover, and refrigerate for 2 hours (or overnight).

Heat the oven to 275°F. In a deep, wide, enameled, and lidded 5-
quart cast iron pot (like Le Creuset) in which all the meat will easily
fit, add the pork, water, onion, orange, garlic, bay leaves, cinnamon,
and oregano and place over high heat. Bring the liquids to a boil,

cover the pot, and slide the pot onto the center rack of the oven.
Cook until the meat falls away with a fork, 3½ to 4 hours.
Discard the orange, onion, bay leaves, and cinnamon sticks. Cool
the pork in the liquid, then refrigerate until ready to serve. The fat will

rise to the surface, but do not discard it. The carnitas will need to
crisp up in some of that fat.
To prepare the carnitas for the Nacho Slab Pie, or for tacos, or
any other application, heat the oven to broil, placing a rack close to