Carnitas Michoacán

🧂 Ingredients

• 2 kg Pork shoulder (Boston butt)(Bone-in or boneless, cut into large 3-4 inch chunks. Bone-in will add more flavor.)
• 500 g Lard(High-quality lard is essential for authentic flavor and texture. If unavailable, you can use a neutral oil like canola or vegetable oil, but the flavor will be different.)
• 1 Orange(Halved. The juice and rind will infuse the pork with a subtle citrus note.)
• 250 ml Whole Milk(Helps tenderize the pork and aids in browning.)
• 250 ml Cola(Such as Coca-Cola or Pepsi. Adds a touch of sweetness and helps with caramelization.)
• 3 Bay leaves(Dried bay leaves.)
• 2 tbsp Kosher salt(Or to taste. Crucial for seasoning.)
• 1 tsp Black peppercorns(Optional, for added depth of flavor.)
• 24 Corn tortillas(For serving.)
• for serving Salsa verde(Your favorite store-bought or homemade salsa verde.)
• for serving Fresh cilantro(Chopped.)
• for serving White onion(Finely diced.)

👨‍🍳 Instructions

1. 1

   Prepare the pork: Pat the pork shoulder chunks dry with paper towels. Season generously on all sides with kosher salt and black peppercorns (if using). Ensure each piece is well-coated.

   ⏱️ 10 minutes
2. 2

   Combine ingredients in the pot: Place the seasoned pork chunks into a large, heavy-bottomed pot or Dutch oven. Add the lard, halved orange (cut-side down), milk, cola, and bay leaves. The liquid should come up about halfway to two-thirds of the way up the pork. If not, add a little more water.

   ⏱️ 5 minutes
3. 3

   Initial simmer: Bring the liquid to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 1.5 to 2 hours. The pork should be tender but not falling apart.

   ⏱️ 1 hour 45 minutes
4. 4

   Reduce liquid and crisp the pork: Remove the lid. Increase the heat to medium-low. Continue to cook, uncovered, allowing the liquid to evaporate. As the liquid reduces, the pork will begin to fry in the rendered fat and its own juices. Stir occasionally to ensure even browning. This stage can take another 1.5 to 2 hours. Listen for a gentle sizzle. The pork is ready when it's deeply golden brown, tender on the inside, and has crispy, browned edges. You can test a piece by pulling it apart with a fork; it should shred easily.

   ⏱️ 1 hour 45 minutes
5. 5

   Shred and serve: Carefully remove the carnitas from the pot using a slotted spoon, reserving the rendered fat and cooking liquid for another use (it's delicious!). Place the carnitas on a cutting board. Using two forks or your hands (careful, it's hot!), shred the pork into bite-sized pieces. You can also chop it roughly. For extra crispiness, you can briefly broil the shredded carnitas in a single layer on a baking sheet for a few minutes, watching carefully to prevent burning.

   ⏱️ 5 minutes
6. 6

   Assemble tacos: Warm the corn tortillas. Fill each tortilla generously with the shredded carnitas. Top with salsa verde, chopped cilantro, and diced white onion.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Don't rush the final crisping stage; this is where the magic happens. Listen for the sizzle and watch for the golden-brown color.
• ✓The milk and cola are not just for flavor; they contribute to the tender texture and beautiful caramelization of the pork.
• ✓For an even crispier finish, after shredding, you can spread the carnitas on a baking sheet and broil for a few minutes, keeping a close eye on them.
• ✓The rendered fat and cooking liquid can be strained and stored in the refrigerator for future use in other Mexican dishes.

🔄 Variations

• Experiment with different citrus fruits like limes or a mix of orange and lime.
• While traditionalists use cola, other carbonated beverages like ginger ale can be used for a different flavor profile.
• For a spicier kick, add a dried chili pepper (like ancho or guajillo) during the simmering stage.

🥗 Nutrition

Per serving