Crispy Pork Carnitas with Zesty Herb Vinaigrette

Trim any large excess fat pockets from the pork shoulder, but leave a good amount for flavor and tenderness. Cut the pork into 2-3 large chunks. Season generously with sea salt and black pepper.

Place the pork chunks in a large Dutch oven or slow cooker. Add the roughly chopped yellow onion, minced garlic, dried oregano, ground cumin, bay leaves, water, and apple cider vinegar.

If using a Dutch oven, bring the liquid to a simmer on the stovetop, then cover tightly and transfer to a preheated oven at 150°C (300°F) for 3-4 hours, or until the pork is extremely tender and easily shredded. If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.

Once tender, remove the pork from the liquid (reserve the liquid) and shred it using two forks. Discard any bones or large pieces of fat that haven't rendered down. Strain the cooking liquid and reserve it.

Crisping: Heat the pork lard or olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the shredded pork in batches, pressing it down lightly to ensure good contact with the pan. Cook until deeply browned and crispy on one side, then flip and crisp the other side. Add a tablespoon or two of the reserved cooking liquid to the pan as needed to keep the pork moist while crisping and to add more flavor.

While the pork crisps, finely chop the fresh parsley and cilantro. Mince the garlic cloves. In a small bowl, combine the chopped herbs, minced garlic, apple cider vinegar, olive oil, chili flakes (if using), sea salt, and black pepper. Whisk until well combined.

Serve the crispy carnitas hot, topped generously with the zesty herb vinaigrette. Enjoy the contrast of rich, crispy pork with the bright, herbaceous sauce.