Alfredo Garcia

Pork Carnitas

To the pork butt/shoulder, cut it into smaller more manageable chunks. Cut some of the excess fatty skin pieces.

 To a large dutch oven/pot, add the lard on medium heat, until its fully melted.

 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.

 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.

 The pork is going to simmer/cook for around 2 1/2 hours to 3 hours, or until its easily shreddable.

 Take the carnitas out of the lard & place them in a separate dish. Shred/chop them up into your desired size, big or small.

 Serve as you please, tacos, tortas, gorditas, etc.

 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.