Tomato-Chipotle Braised Pork (Light & Fresh)

• 4.5 lb
  pork butt , trimmed, cut into 3-4 large chunks
• 2 tsp
  salt
• 1 tsp
  black pepper
• 2 tbsp
  vegetable oil
• 1
  yellow onion , diced
• 5 clove
  garlic , minced
• 28 oz
  fire-roasted diced tomatoes , canned
• 2
  chipotle peppers in adobo , minced, plus 1 tbsp adobo sauce
• 1 cup
  chicken stock
• 1
  orange , zested and juiced
• 1.5 tsp
  ground cumin
• 1 tsp
  dried oregano
• 2
  bay leaf
• 2
  lime , juiced
• 0.5 cup
  cilantro , chopped, plus more for serving

1. 1

   Season pork chunks generously with salt and pepper.

2. 2

   Heat oil in a Dutch oven over medium-high and sear pork on all sides until deeply browned, working in batches. Remove and set aside.

   ⏱ 12 min
3. 3

   Add onion to the pot and cook until softened, then add garlic and cook until fragrant.

   ⏱ 5 min
4. 4

   Stir in fire-roasted tomatoes, minced chipotle and adobo sauce, chicken stock, orange zest and juice, cumin, oregano, and bay leaves.

5. 5

   Return pork and any juices to the pot, nestling it into the liquid. Bring to a simmer.

   ⏱ 5 min
6. 6

   Cover and transfer to a 300°F oven. Braise until pork is fork-tender.

   ⏱ 210 min
7. 7

   Remove pork to a bowl. Skim excess fat from the surface of the braising liquid.

   ⏱ 5 min
8. 8

   Discard bay leaves, then simmer the skimmed liquid on the stovetop to reduce slightly if too thin.

   ⏱ 10 min
9. 9

   Shred the pork with two forks, discarding excess fat, and toss with the reduced sauce.

   ⏱ 10 min
10. 10

    Finish with fresh lime juice and chopped cilantro just before serving.

House riff on carnitas, developed to be tomato-forward and brighter/lighter than traditional lard-braised carnitas — canned tomatoes for convenience, fat skimmed before serving, finished fresh with lime and cilantro.