Directions
- 1Begin by grabbing 4 pounds of pork shoulder butt roast, ensuring it is at room temperature, and patting it dry.
- 2Cut the pork shoulder into large chunks.
- 3Grab a deep pot and set it on medium-high heat.
- 4Add 1 pound of lard to the pot and allow it to melt.
- 5To the melted lard, add salt, black pepper, five whole cloves, and half a teaspoon of ground cumin, then mix.
- 6Add the pieces of pork to the pot and allow them to brown for about 4 minutes on each side.
- 7After 4 minutes, flip the pieces of meat over and allow that side to brown for another 4 minutes.
- 8Remove the browned pieces of meat and repeat the process for any remaining meat.
- 9Once all the meat has browned, reduce the heat to medium-low.
- 10Add 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.
- 11Add the rest of the browned meat back into the pot and mix everything.
- 12Allow the carnitas to cook for 2 hours, moving the meat around approximately every 15 minutes to prevent sticking.
- 13After 2 hours, the carnitas should be done and nicely browned all around.
- 14Remove the carnitas from the lard and allow them to sit for a few minutes.
- 15Chop the carnitas with a knife or pull them apart with your fingers.
- 16Serve 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
- 1 lb lard
- 12 oz Mexican coke
- 1 cup evaporated milk
- 1 orange
- 0.5 white onion
- 5 garlic cloves
- 4 bay leaves
- fresh thyme
- fresh rosemary
- fresh oregano
- 0.5 tsp cumin
- 5 whole cloves
- 5 tsp salt
- 1 tbsp black pepper
- 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.
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