1Begin by grabbing 4 pounds of pork shoulder butt roast, ensuring it is at room temperature, and patting it dry.
2Begin by grabbing 4 pounds of pork shoulder butt roast, ensuring it is at room temperature, and patting it dry.
3Begin by grabbing 4 pounds of pork shoulder butt roast, ensuring it is at room temperature, and patting it dry.
4Cut the pork shoulder into large chunks.
5Cut the pork shoulder into large chunks.
6Cut the pork shoulder into large chunks.
7Grab a deep pot and set it on medium-high heat.
8Grab a deep pot and set it on medium-high heat.
9Grab a deep pot and set it on medium-high heat.
10Add 1 pound of lard to the pot and allow it to melt.
11Add 1 pound of lard to the pot and allow it to melt.
12Add 1 pound of lard to the pot and allow it to melt.
13To the melted lard, add salt, black pepper, five whole cloves, and half a teaspoon of ground cumin, then mix.
14To the melted lard, add salt, black pepper, five whole cloves, and half a teaspoon of ground cumin, then mix.
15To the melted lard, add salt, black pepper, five whole cloves, and half a teaspoon of ground cumin, then mix.
16Add the pieces of pork to the pot and allow them to brown for about 4 minutes on each side.
17Add the pieces of pork to the pot and allow them to brown for about 4 minutes on each side.
18Add the pieces of pork to the pot and allow them to brown for about 4 minutes on each side.
19After 4 minutes, flip the pieces of meat over and allow that side to brown for another 4 minutes.
20After 4 minutes, flip the pieces of meat over and allow that side to brown for another 4 minutes.
21After 4 minutes, flip the pieces of meat over and allow that side to brown for another 4 minutes.
22Remove the browned pieces of meat and repeat the process for any remaining meat.
23Remove the browned pieces of meat and repeat the process for any remaining meat.
24Remove the browned pieces of meat and repeat the process for any remaining meat.
25Once all the meat has browned, reduce the heat to medium-low.
26Once all the meat has browned, reduce the heat to medium-low.
27Once all the meat has browned, reduce the heat to medium-low.
28Add half a cup of water, 1 cup of evaporated milk, 12 ounces of Mexican Coke, the juice of one orange, the orange peel, half of an onion, five garlic cloves, four bay leaves, fresh thyme, fresh rosemary, and fresh oregano to the pot.
29Add half a cup of water, 1 cup of evaporated milk, 12 ounces of Mexican Coke, the juice of one orange, the orange peel, half of an onion, five garlic cloves, four bay leaves, fresh thyme, fresh rosemary, and fresh oregano to the pot.
30Add half a cup of water, 1 cup of evaporated milk, 12 ounces of Mexican Coke, the juice of one orange, the orange peel, half of an onion, five garlic cloves, four bay leaves, fresh thyme, fresh rosemary, and fresh oregano to the pot.
31Add the rest of the browned meat back into the pot and mix everything.
32Add the rest of the browned meat back into the pot and mix everything.
33Add the rest of the browned meat back into the pot and mix everything.
34Allow the carnitas to cook for 2 hours, moving the meat around approximately every 15 minutes to prevent sticking.
35Allow the carnitas to cook for 2 hours, moving the meat around approximately every 15 minutes to prevent sticking.
36Allow the carnitas to cook for 2 hours, moving the meat around approximately every 15 minutes to prevent sticking.
37After 2 hours, the carnitas should be done and nicely browned all around.
38After 2 hours, the carnitas should be done and nicely browned all around.
39After 2 hours, the carnitas should be done and nicely browned all around.
40Remove the carnitas from the lard and allow them to sit for a few minutes.
41Remove the carnitas from the lard and allow them to sit for a few minutes.
42Remove the carnitas from the lard and allow them to sit for a few minutes.
43Chop the carnitas with a knife or pull them apart with your fingers.
44Chop the carnitas with a knife or pull them apart with your fingers.
45Chop the carnitas with a knife or pull them apart with your fingers.
46Serve the carnitas with a squeeze of lemon juice, topped with onion, cilantro, and salsa for tacos or tortas.
47Serve the carnitas with a squeeze of lemon juice, topped with onion, cilantro, and salsa for tacos or tortas.
48Serve the carnitas with a squeeze of lemon juice, topped with onion, cilantro, and salsa for tacos or tortas.
Ingredients
4 lbs pork shoulder/butt roast
4 lbs pork shoulder/butt roast
4 lbs pork shoulder/butt roast
1 lb lard
1 lb lard
1 lb lard
12 oz Mexican coke
12 oz Mexican coke
12 oz Mexican coke
1 cup evaporated milk
1 cup evaporated milk
1 cup evaporated milk
1 orange
1 orange
1 orange
0.5 white onion
0.5 white onion
0.5 white onion
5 garlic cloves
5 garlic cloves
5 garlic cloves
4 bay leaves
4 bay leaves
4 bay leaves
fresh thyme
fresh thyme
fresh thyme
fresh rosemary
fresh rosemary
fresh rosemary
fresh oregano
fresh oregano
fresh oregano
0.5 tsp cumin
0.5 tsp cumin
0.5 tsp cumin
5 whole cloves
5 whole cloves
5 whole cloves
5 tsp salt
5 tsp salt
5 tsp salt
1 tbsp black pepper
1 tbsp black pepper
1 tbsp black pepper
1 serving love
1 serving love
1 serving love
Equipment
deep potknife
Tips
The evaporated milk tenderizes the meat, and the Mexican Coke gives it a glazed brown color.
Move the meat around every 15 minutes to prevent sticking.
The carnitas should be very easy to come apart, even with your fingers.