Carnitas

also called taco de carnitas · carnitas taco · roast pork

The table

Preheat the oven to 300°F (150°C)
4 lb(1.8 kg; cut in 2-in chunks)pork shouldertoss in a Dutch ovenaddbraise 300°F 3 hrshred, crisp under the broiler 10 min
1 Tbskosher salt
1 tspground cumin
1 tspdried oregano
1/2 cup(110 g)lard
1(halved)orange
1(quartered)white onion
6 clovesgarlic
2bay leaves
2 cups(475 mL)water
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

Before anything else

2toss in a Dutch oven

3add

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 hr 10 mintwo waits that overlap count once
Needs you
10 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 10 min of it is counted as time you are standing over it. The recipe itself says 4 hr.

  1. toss in a Dutch oven

    not timedfrom the start

  2. add

    not timedfrom the start

  3. braise 300°F 3 hr

    3 hrwalk away(read off the step)from the start

  4. shred, crisp under the broiler 10 min

    10 minneeds you(assumed)3 hr in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need Dutch oven · broiler · oven

Goes with

See how it is written
>> title: Carnitas
>> category: Stews & Braises
>> tags: pork, mexican, oven, tacos, braise
>> counters: Taquería
>> aka: taco de carnitas, carnitas taco, roast pork
>> pairs-with: corn-tortillas, salsa-roja, refried-beans
>> servings: 8
>> time: 4 hr
>> step.4: braise 300°F 3 hr
>> step.5: shred, crisp under the broiler 10 min

Preheat the #oven{} to 300°F (150°C).

Toss @pork shoulder{4%lb}(1.8 kg; cut in 2-in chunks), @kosher salt{1%Tbs}, @ground cumin{1%tsp}, @dried oregano{1%tsp} in a #Dutch oven{}.

Add @lard{1/2%cup}(110 g), @orange{1}(halved), @white onion{1}(quartered), @garlic{6%cloves}, @bay leaves{2}, @water{2%cup}(475 mL) to @&(~1)seasoned pork{}.

Braise @&(~1)pot{} covered at 300°F until fork-tender, ~{3%hr}.

Shred @&(~1)braised pork{} and crisp it in its fat under the #broiler{} for ~{10%min}.