Name: Double-Pork Carnitas
Yield: 8 Servings
Ingredients: 3 pounds boneless pork shoulder (Boston butt), cut into 1½-inch pieces; 1 pound pork belly, cut into 1-inch pieces; 1 cup homemade chicken stock or low-sodium chicken broth; 1 tablespoon (heaping) kosher salt; 1 teaspoon freshly ground black pepper; Warm corn tortillas, chopped white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)

Image may contain Plant Food Meal Vegetable Dish and Produce

Linda Xiao

It’s worth seeking out pork belly for the amazing texture it lends, but if you can’t get it, substitute with another pound of shoulder.

Recipe notes