{"id":901,"date":"2025-04-24T10:40:00","date_gmt":"2025-04-24T10:40:00","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=901"},"modified":"2025-10-29T10:17:56","modified_gmt":"2025-10-29T10:17:56","slug":"12-hour-carnitas","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/12-hour-carnitas\/","title":{"rendered":"12 Hour Carnitas Tacos"},"content":{"rendered":"\n<p><em>Makes 12 servings or 25-35 tacos<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p>1 pork shoulder (about 15-20 lbs)<br>2lbs lard<br>1 orange<br>1 12oz bottle mexican coca-cola<br>2 cups tampico island punch<br>4 cloves garlic<br>4 bay leaves<br>1tsp cumin seeds<br>1 tbsp dried oregano<br>1 5oz can evaporated milk<br>25-35 corn tortillas<br>1 white onion<br>1 yellow onion<br>1 head cilantro<br>t.t. kosher salt <br>t.t. ground pepper<br>t.t. limes<\/p>\n\n\n\n<br>\n\n\n\n<h3 class=\"wp-block-heading\">Procedure<\/h3>\n\n\n\n<p><strong>Prep\/Cook Day 1<\/strong><\/p>\n\n\n\n<p>Cut the pork shoulder into large stew-meat chops.<\/p>\n\n\n\n<p>Brine pork for 15 minutes with kosher salt and ground pepper.<\/p>\n\n\n\n<p>In a large pot, combine lard, orange (juice and orange itself), garlic, bay leaves, cumin, yellow onion, and oregano. <\/p>\n\n\n\n<p>Heat until lard is melted and then add meat.<\/p>\n\n\n\n<p>Simmer on medium-low heat for 3 hours making sure all the meat is covered by the liquid.<\/p>\n\n\n\n<p>While cooking, dice white onion and cut cilantro by chiffonade.<\/p>\n\n\n\n<p>At the 3 hour mark, add evaporated milk to the pot, stir well, and simmer for another 3 hours.<\/p>\n\n\n\n<p>Once browned and savory, place on a baking sheet and chill in the fridge from 6 -12 hours overnight.<\/p>\n\n\n\n<br>\n\n\n\n<p><strong>Cook Day 2<\/strong><\/p>\n\n\n\n<p>Shred meat apart with a fork or your hands.<\/p>\n\n\n\n<p>Pan fry in cast iron with 2 tbsp island punch per batch until crispy. Salt as needed.<\/p>\n\n\n\n<p>Heat up tortillas by lightly frying in oil or by submerging them in water and heating them up.<\/p>\n\n\n\n<p>Assemble tacos with carnitas and garnish each with onions, cilantro, and kosher salt as preferred.<\/p>\n\n\n\n<p>Serve with limes.<\/p>\n\n\n\n<p>\u00a1Disfrutar!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/04\/PXL_20250414_213921822-1024x576.jpg\" alt=\"\" class=\"wp-image-902\" srcset=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/04\/PXL_20250414_213921822-1024x576.jpg 1024w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/04\/PXL_20250414_213921822-300x169.jpg 300w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/04\/PXL_20250414_213921822-768x432.jpg 768w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/04\/PXL_20250414_213921822-1536x864.jpg 1536w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/04\/PXL_20250414_213921822-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><br><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 12 servings or 25-35 tacos Ingredients 1 pork shoulder (about 15-20 lbs)2lbs lard1 orange1 12oz bottle mexican coca-cola2 cups tampico island punch4 cloves garlic4 bay leaves1tsp cumin seeds1 tbsp dried oregano1 5oz can evaporated milk25-35 corn tortillas1 white onion1 yellow onion1 head cilantrot.t. kosher salt t.t. ground peppert.t. limes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":902,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[24,19,11],"class_list":["post-901","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-","tag-aromatic","tag-pork","tag-savory"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/901","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=901"}],"version-history":[{"count":9,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/901\/revisions"}],"predecessor-version":[{"id":1894,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/901\/revisions\/1894"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/902"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}