Stovetop Carnitas
Serves 6
Directions
- 1Heat the lard in a pot over medium-high heat.
- 2Cut the pork into 3-inch sized chunks and add to the hot lard, ensuring the pieces are fully submerged.
- 3Fry the pork until golden brown and crispy, about one hour.
- 4Reduce heat to low-medium and add the water mixed with salt, Mexican cola, orange juice (and the squeezed orange rinds), onion, garlic, and bay leaves.
- 5Simmer until the meat is very tender and easily shreds with a fork, about 1 to 1.5 hours.
Ingredients
- 3-4 lbs pork butt or pork shoulder, cut into 3 inch sized chunks
- 2-3 lbs lard
- 1 cup water
- 1 tbsp salt
- 1 bottle Mexican cola
- 2 orange
- 1 onion
- 2 head garlic
- bay leaves
- warm tortillas (optional)
- salsa (optional)
Equipment
pot
Tips
- Do not substitute oil for lard to avoid fire hazard.
- Ensure the cola uses cane sugar, not corn syrup.
- Use pork shoulder, pork butt, or western-style ribs; other cuts will not work.
- If the meat does not sizzle immediately upon adding to the lard, increase the heat.
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