Soak the black beans in 1 litre of cold water the night before you plan on cooking them.
250 g black beans
Chop the pork into large pieces, roughly 2” cubes, and pat them dry with paper towels.
1 kg pork collar
Place a large pot over high heat and add roughly 2 tablespoons of neutral oil.
neutral oil
Season the pork well with salt and add them to the pot. Brown the pork on the top and bottom. Do not crowd the pan and work in batches if necessary.
20 g salt
Remove the meat and add the onion, garlic, cinnamon, orange peel, bay leaves, oregano, cayenne and cumin. Season lightly and stir to start deglazing the bottom of the pan.
2 cinnamon sticks, 2 onions, 3 bay leaves, 1 orange, 6 garlic cloves, 5 g cumin seeds, 2 oregano, 2 g cayenne pepper
Add the pork or chicken stock and scrape the bottom of the pan to completely remove the fond. Add the pork back to the pot.
500 ml chicken or pork stock
Bring the liquid in the pot up to a boil before placing it into the oven and cook for 2 hours at 140C.
Remove the pork from the oven and pour the contents of the pot into a large container or bowl and allow it to come to room temperature before storing it in the fridge for a few hours or up to 3 days.
The following day, scrape the fat from the top of the container and set aside.
Place the pork braise into a pot and warm up until the pork is easy to remove. Remove the pork from the rbaisingliquid and set aside.
Add the soaked and drained beans to the cooking liquid and bring up to a boil. Reduce to a simmer and cook for 2 hours, stirring occasionally.
250 g black beans
Reduce the cooking liquid of the beans until the beans are creamy, tender and there is little liquid left.
Shred the pork onto a baking tray lined with foil and brush liberally with the cooking fat reserved earlier.
When you are ready with the rest of your taco garnishes and tortillas, place the baking tray of carnitas unter the overhead grill of your oven and broil for 5-10 minutes, stirring occasionally, until crispy.