Carnitas Bao Buns

• •2.5 lb boneless pork shoulder or butt, cut into 2-inch chunks
• •1.5 teaspoon kosher salt
• •0.5 teaspoon freshly ground black pepper
• •1 teaspoon ground cumin
• •1 teaspoon dried Mexican oregano
• •6 garlic cloves, smashed and peeled
• •0.5 cup fresh orange juice (plus spent orange peel)
• •2 tablespoon fresh lime juice
• •0.5 cup water or low-sodium chicken broth
• •2 tablespoon lard or vegetable oil
• •1 bay leaf
• •8 frozen open-fold bao buns (lotus leaf buns)
• •0.3 cup hoisin sauce
• •1 tablespoon chipotle peppers in adobo, finely minced (plus 1 tsp adobo sauce)
• •0.5 cup pickled red onions
• •1 medium Persian cucumber, thinly sliced into ribbons or rounds
• •0.3 cup fresh cilantro leaves, roughly chopped
• •1 teaspoon toasted white sesame seeds

Instructions

1. 1

   Season the pork chunks thoroughly on all sides with kosher salt, black pepper, cumin, and Mexican oregano.

2. 2

   Heat the lard or oil in a heavy Dutch oven or braiser over medium-high heat. Add the pork in a single layer and sear until lightly browned on the bottom, about 4 to 5 minutes.

3. 3

   Add the smashed garlic cloves, orange juice, lime juice, the spent orange peel, chicken broth or water, and the bay leaf. Bring the liquid to a simmer, then reduce the heat to low, cover tightly with a lid, and braise gently for 2 to 2.5 hours, until the pork is fork-tender and easily shreds.

4. 4

   While the pork braises, prepare the chipotle-hoisin sauce by whisking together the hoisin sauce, minced chipotle in adobo, and adobo sauce in a small bowl until smooth. Set aside.

5. 5

   Remove the lid from the Dutch oven, discard the bay leaf and orange peel, and shred the pork into large, chunky strands using two forks. Increase the heat to medium-high and cook the pork in its rendered fat for 5 to 8 minutes, stirring occasionally, until the liquid evaporates and the edges turn deeply browned and crispy (or spread on a baking sheet and broil for 3-5 minutes).

6. 6

   Set up a bamboo steamer lined with parchment paper over a wok or pot of boiling water. Place the bao buns inside the steamer, cover, and steam over medium-high heat for 8 to 10 minutes until soft, puffy, and heated through.

7. 7

   Carefully open each warm bao bun. Brush the inside lightly with the chipotle-hoisin sauce, fill generously with crispy carnitas, and top with pickled red onions, cucumber slices, fresh cilantro, and a sprinkle of toasted sesame seeds. Serve immediately with extra sauce on the side.

Chef's Tips

• 💡For ultra-crispy carnitas, spread the shredded meat on a rimmed baking sheet, drizzle with a couple of spoonfuls of the braising fat, and broil on high for 3 to 4 minutes before assembling.
• 💡If using homemade bao buns, ensure they are thoroughly proofed before steaming so they remain light and airy under the hearty pork filling.
• 💡Quick-pickle your own red onions by tossing thinly sliced onions with equal parts lime juice and apple cider vinegar with a pinch of salt and sugar for 20 minutes.