Carnitas Sonorenses

Ingredients

• 500 g of pork belly
• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons of chili powder
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of salt
• 1 tablespoon of pepper
• 1 tablespoon of sugar
• 1 lemon, zested
• 1 bay leaf
• 1 sprig of rosemary

Method

1. Cut the pork belly into pieces about 2 inches x 2 inches and place them in a bowl.
2. In another bowl, mix the olive oil, garlic, chili powder, apple cider vinegar, salt, pepper, sugar, lemon zest, bay leaf, and rosemary sprig.
3. Add the pork to the seasoning mixture and stir well to ensure it is well coated.
4. Cover the bowl with a cloth or a lid and let the pork marinate for at least 2 hours, but up to 24 hours for better flavor.
5. Place the pork in a large pot with a little water, partially covering it. Bring to a boil and reduce heat to medium-low for 3-4 hours of slow cooking, or until the meat is very tender.
6. Once cooked, remove the meat and place it on a plate to cool. Strip the skin and break it into small pieces.
7. Heat the oil in a pan and cook the pork for 15-20 minutes, or until the skin is crispy and the meat is well cooked.