Carnitas
Servings
10-12
servingsTotal time
4
hours45
minutesIngredients
4 lb boneless pork shoulder, cut into 2-inch chunks
2 Tbsp salt
2 lb pork lard
1 orange, halved
1 onion, quartered
1 garlic head, cut
1 tbsp black peppercorns
2 bay leaves
1 bottle Mexican Coke
Directions
- Season the pork with salt.
- Heat 1/2 cup of pork lard in a large pot over medium-high heat. Working in batches, add the pork and sear until deeply browned on all sides. Transfer the pork to a plate and set aside.
- Add the remaining lard to the pot and allow it to melt. Return the seared pork to the pot.
- Squeeze the juice from the orange into the pot, then add the orange halves. Add the onion, garlic head, peppercorns, and bay leaves. Slowly pour in the Mexican Coke and stir.
- Bring everything to a gentle simmer. Cook uncovered for 4 hours, or until the pork is exceptionally tender and easily pulls apart. Remove the pork from the pot and shred.
- Serve the pork in warm tortillas as tacos, or enjoy it however you like.