Makes 12 servings or 25-35 tacos
Ingredients
1 pork shoulder (about 15-20 lbs)
2lbs lard
1 orange
1 12oz bottle mexican coca-cola
2 cups tampico island punch
4 cloves garlic
4 bay leaves
1tsp cumin seeds
1 tbsp dried oregano
1 5oz can evaporated milk
25-35 corn tortillas
1 white onion
1 yellow onion
1 head cilantro
kosher salt and ground pepper as needed
limes as needed
Procedure
Day 1
Cut the pork shoulder into large stew-meat chops.
Brine pork for 15 minutes with kosher salt and ground pepper.
In a large pot, combine lard, orange (juice and orange itself), garlic, bay leaves, cumin, yellow onion, and oregano.
Heat until lard is melted and then add meat.
Simmer on medium-low heat for 3 hours making sure all the meat is covered by the liquid.
While cooking, dice white onion and cut cilantro by chiffonade.
At the 3 hour mark, add evaporated milk to the pot, stir well, and simmer for another 3 hours.
Once browned and savory, place on a baking sheet and chill in the fridge from 6 -12 hours overnight.
Day 2
Shred meat apart with a fork or your hands.
Pan fry in cast iron with 2 tbsp island punch per batch until crispy. Salt as needed.
Heat up tortillas by lightly frying in oil or by submerging them in water and heating them up.
Assemble tacos with carnitas and garnish each with onions, cilantro, and kosher salt as preferred.
Serve with limes.
¡Disfrutar!
