Set out a scale and the equipment for Carnitas. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, orange, ground cumin, dried oregano, bay leaf, neutral oil, garlic, corn tortilla, kosher salt. Carnitas is cooked in Michoacan as its own plate, not as a copy of a restaurant menu. Simmer the pork in a little water and orange, then fry the pieces in their own fat until the edges crisp. Lard is the usual cooking fat. A spoon of oil finishes the crisp here. Amounts are for 4 from foods this library can count.
