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