Directions
- 1Pat the boneless pork shoulder butt roast dry.
- 2Cut the pork shoulder butt roast.
- 3Add 2 pounds of lard into a large pot.
- 4Once the lard has melted and is hot, slowly add the pieces of meat into the lard.
- 5Reduce the heat to medium and allow the meat to cook for about 20 minutes.
- 6After 20 minutes, flip the meat over to the other side.
- 7Continue cooking for another 25 minutes.
- 8Add the onion, garlic, the juice of one orange, and the orange peel (make sure to wash it).
- 9Dissolve 5 teaspoons of salt into half a cup of water and add it to the pot.
- 10Add 1 cup of Mexican Coke to caramelize the carnitas.
- 11Reduce the heat to medium-low and allow it to cook for 1 hour.
- 12After 1 hour, check that the carnitas are done and tender.
- 13Remove the carnitas from the lard.
Ingredients
- 4 lbs boneless pork shoulder butt roast
- 2 lbs lard
- 8 oz Mexican Coke
- 1 onion
- 1 head of garlic
- 1 orange
- 5 tsp salt
- 0.5 cup water
- Bay leaves
Equipment
large pot
Tips
- Make sure to wash the orange before adding its peel.
- Reduce heat to medium low when adding flavor ingredients.
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