Perfect Mexican Carnitas
Slow roasted Mexican carnitas takes time and patience but in the end you'll be rewarded with perfectly tender and caramalized pork ready for any creation your imagination can think of.
Equipment
Ingredients
- 3 lb pork shoulder
- ½ cup pork lard or cooking oil
- 2 whole bay leaves
- 1 tbsp oregano
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 1 medium onion, cut into large dice pieces
- 4 clove garlic
- 1 whole orange + peels
- 1/2 cup milk
- 2-3 cups hot water, until all pork is covered
Instructions
- Cut pork shoulder into 1" cubes
- In a large dutch oven, heat vegetable oil on medium high heat and pre-heat the oven to 350° F.
- Add pork into the pork to pan fry, careful to not overcrowd the pot or pork pieces will not brown.
- Once all pork is browned, place all the pork, onions, bay leaves, oregano, salt, pepper, orange juice, and garlic.
- Combine hot water and then milk to the pot. ** If you add the milk first it may curdle due to the hot temperature.
- Cover and roast in the oven for 3-4 hours or fork tender.