Marbled Pork (Mexican Carnitas)

These marbled chunks of pork shoulder are first simmered to ensure they become tender, and then browned so they develop a flavourful crust.

6 lb pork shoulder (butt or picnic roast), bone removed, meat cut into 1½“ cubes
2 Tbsp. coarse sea salt
2½ cups water

Place cubed pork, salt and water in a deep, straight-sided 14” skillet. (Water should barely cover pork.) Bring to a boil. Reduce heat and simmer gently, stirring and skimming foam from the surface occasionally, until water has evaporated completely, 55-60 minutes.

Once water has evaporated, pork will begin to brown in its own fat. Cook on all sides, using a spatula to turn cubes and scrape up crisp bits from the skillet, until browned and tender, about 15 minutes. Pork can be refrigerated for up to 1 day. Reheat in a skillet over low heat.

Makes 8 servings.

Cook's Note: Most butchers will bone and cube a whole pork shoulder for you. This tastes best when served immediately, as the crisp pork edges and browned bits soften with time.