From PatiJinich.com
Ingredients
- Half a white onion peeled and coarsely chopped
- 1 1/2 cups water
- 6 cloves garlic
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- Pinch cumin
- 4 whole cloves stems removed
- 1 tablespoon kosher or coarse sea salt or to taste
- 1 tablespoon lard vegetable shortening or oil
- 4 to 5 pounds boneless pork shoulder or butt cut into 4-inch chunks, fat on!
- 1/2 teaspoon kosher or coarse sea salt
- 2 bay leaves
- 1 cup freshly squeezed orange juice
- 2 tablespoons sweetened condensed milk
Set
a large Dutch oven or heavy casserole over medium-high heat. Add the
lard (or vegetable shortening or oil), and once it has heated up, add
the pork chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on
all sides, stirring and flipping as each side browns, about 10 minutes.
Pour
the onion mixture over the meat, let it come to a simmer and cook for 5
to 6 minutes. Pour in the orange juice and sweetened condensed milk,
add the 2 bay leaves, and give it a good stir. Let it come to a simmer,
then reduce heat to medium-low to low and cover.
Cook
covered, stirring and scrapping the bottom of the casserole 2 to 3
times along the way, until the meat is completely cooked and coming
easily apart if you pull one piece, about one hour and a half. Remove
the lid, cook for another 4 to 5 minutes. Scoop out the carnitas with a
slotted spoon, leaving any fat behind, and serve in a bowl or platter.
Shred with a fork, if desired, before tucking into tacos. Or do like we
do, serve straight from the pot.
Serve with warm corn tortillas and pickled jalapeños or salsa verde cruda on the side.
My Notes: These were super tasty. It was a bit greasy so maybe setting them over a wire rack before serving would be useful. MXF
