Carnitas estilo Ciudad México

• servings: Serve 8

Ingredients

2 pounds (907 g) boneless, skinless pork shoulder, cut into 1½-inch pieces

1 large ham shank or hock (1,91b/886 g)

1 large pig's trotter (11,3 oz/322 g)

1 cup homemade chicken stock or store-bought low-sodium chicken broth

2¼ teaspoons teaspoon Morton kosher salt (0.7 oz/16 g)

1 teaspoon freshly ground black pepper

→ Warm Tortillas de Maiz, this page → Salsa de Chile de Árbol, this page

→ Chopped white onion

→ Lime wedges

→ Dried oregano

→ Chopped cilantro

→ Chicharrones

Directions

1. In a large heavy pot, add the pork shoulder, ham shank, pig's trotter, broth, salt, and pepper. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the pork is tender and easily falls off the bone, for 2 to 2½ hours.

2. Uncover the pot and continue to cook, stirring occasionally, for 10 minutes to slightly reduce the liquid (but not com-pletely). Remove the pot from the heat, cover, and let sit or until the pork is cool enough to handle, for about 30 minutes.

3. Carefully pour the cooking liquid from the pot into a large bowl and set aside. Transfer the pork shoulder, hock, and trotter to a cutting board and carefully remove the meat and skin from the bones. Discard the bones and tear or chop the skin into ½-inch pieces and set aside. Shred all the meat into bite-size pieces. Add the meat and skin to the bowl with the reserved cooking liquid. Season with salt to taste.

4. Serve the carnitas with tortillas, salsa, onion, lime wedges, oregano, cilantro, and chicharrones.

DO AHEAD: The carnitas can be made 3 days ahead. Store in an airtight container in the refrigerator.