Carnitas al Leche
Carnitas al Leche
Difficulty: Intermediate | Servings: 8
Ingredients:
- 5.5 lbs pork butt or pork shoulder
- 2 tbsp kosher salt
- 1.5 lb lard
- 1 tbsp Mexican oregano
- 1 tbsp cumin
- 2 tbsp black pepper
- 5 cloves (spice)
- 1 orange
- 1 onion
- 6 cloves of garlic
- 3 bay leaves
- 6 green onions
- 9 oz evaporated milk
- 6 oz Mexican Coca-Cola
Instructions:
- Cut the pork butt into large chunks. Dry-brine with kosher salt for 1 hour, or preferably overnight in the fridge for enhanced flavor.
- Preheat the oven and melt the lard in a large pot over medium heat. Ensure it covers 80% of the pork, no need for full submersion.
- Add pork chunks to the pot, cover, and bake for 20 minutes. Occasionally lift each piece to prevent sticking. Adjust heat if browning too quickly.
- After 20 minutes, flip the meat, cover, and cook for another 20 minutes.
- Add onion, garlic, black pepper, cumin, Mexican oregano, cloves, bay leaf, orange juice, peels, water, and evaporated milk. Slow cook for 1 1/2 hours between 200-220°F.
- Pour in Mexican Coca-Cola and slow cook for an additional 20 minutes.
- Remove from the pot and let it cool. Shred the carnitas with your hands; they should be incredibly tender.
- Carnitas can be enjoyed moist and delicious or lightly cooked in a heated skillet until crispy.
Serving Suggestions:
Versatile Dishes:
- Carnitas can elevate dishes like Tacos, Tortas, Burritos, Flautas/Taquitos, Rice bowls, Empanadas, Gorditas, Enchiladas, Quesadillas.
Storage Tips:
Freezing Convenience:
- Freeze leftovers for quick and convenient lunches or dinners. Thaw in the fridge and reheat in a non-stick pan over medium-low heat, covered for 5-10 minutes.
Explore the rich flavors of Carnitas al Leche, offering a multitude of culinary possibilities. The tender and juicy texture makes it a versatile and satisfying choice for various dishes. Freeze any extra portions for future quick and delicious meals.
Enjoy and BUON APPETITO