Ingredients
6 lb pork shoulder/pork butt
2 lb lard
1 cup Coca Cola
1 orange
1 head of garlic
6 bay leaves
1 tsp whole cloves
1 tsp whole peppercorns
½ onion
½ cup water
1 tbsp salt
Corn Tortillas
salsa
Avocado
Cilantro, chopped
Onion, chopped
Limes
Directions
Step 1
To the pork butt/shoulder, cut it into smaller more manageable chunks. Cut some of the excess fatty skin pieces.
6 lb pork shoulder/pork butt
Step 2
To a large dutch oven/pot, add the lard on medium heat, until its fully melted.
2 lb lard
Step 3
In batches, fry/sear the pieces of pork for about 3-4 minutes. Once browned, set aside until you've finished searing all the pork.
6 lb pork shoulder/pork butt
2 lb lard
Step 4
Add all of the pork back to the pot, along with the coke, orange, garlic, bay leaves, cloves, peppercorns, & onion. Leave it all cooking on a medium-ish heat. After 20-30 minutes, dissolve some salt into the water and mix it into the pork.
1 cup Coca Cola
1 orange
1 head of garlic
6 bay leaves
1 tsp whole cloves
1 tsp whole peppercorns
½ onion
½ cup water
1 tbsp salt
Step 5
The pork is going to simmer/cook for around 2 1/2 hours to 3 hours, or until its easily shreddable.
Step 6
Take the carnitas out of the lard & place them in a separate dish. Shred/chop them up into your desired size, big or small.
Step 7
Serve as you please, tacos, tortas, gorditas, etc.
Step 8
To serve as tacos, I use corn tortillas, load it up with carnitas, then top it off with salsas, avocado, lime juice, chopped onion and cilantro.
Corn Tortillas
salsa
Avocado
Cilantro, chopped
Onion, chopped
Limes
