Christopher Testani for The New York Times. Food Stylist: Monica Pierini.

Carnitas (or “little meats”) are a traditional Mexican dish of cubed pork shoulder braised with spices and citrus until tender. Fresh orange, crushed garlic, earthy oregano and aromatic cinnamon and bay leaf create a rich and fragrant braising liquid that imparts its savory flavors into the pork as it cooks. There’s very little hands-on work involved, and the carnitas can be made a day ahead. Store the pork in the liquid overnight, then gently reheat before serving. A final finish under the broiler creates a golden, crispy exterior on the meat.

45 minutes, plus at least an hour’s resting

30 minutes, plus chilling and freezing

1 hour, plus at least 2 hours' chilling

Melissa Clark, Diane St. Clair

10 minutes, plus at least 1 hour’s chilling

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