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Mexican | |
| 5 pounds boneless pork shoulder (pork butt), cut into 3-inch cubes Kosher salt 1⁄4 orange 1⁄2 white onion 3 cloves garlic 1 bay leaf 1⁄2 cinnamon stick 4 pounds lard 2 ounces piloncillo or 1⁄4 cup brown sugar 1⁄4 cup whole milk 1⁄4 cup dark Mexican beer, such as Negra Modelo For serving Fresh Salsa Cabbage Salad/Slaw Pickled Jalapenos/Pickled red onion 12 to 18 warm soft corn tortillas | |
| Season the pork generously with salt and refrigerate for 2 hours or up to 24 hours. In a square of cheesecloth, wrap the orange, onion, garlic, bay leaf, and cinnamon stick, and secure with kitchen twine to form a bundle. In a large, heavy-bottomed pot, cook the lard over high heat until melted. Add the pork, the piloncillo, and the cheesecloth packet. Bring the lard to a boil, then lower the heat to medium and let cook, stirring every 10 minutes, until the meat turns light golden brown and is almost falling apart, about 90 minutes (lower the heat as needed to prevent the meat from overdarkening or burning, or crank it up for the last 10 minutes as needed to achieve browning). Reduce the heat to low and add the milk and beer (be careful, as the lard may splatter). Cook at a low simmer until the meat starts to break apart, about 20 minutes. Turn off the heat. (At this point, you can store the meat in the fat overnight if desired. Reheat over low heat to remelt the fat and warm the carnitas.) Use a slotted spoon to transfer the meat to a large platter or 6 individual plates. Serve with the salsa, cabbage salad, pickled jalapeños, pickled onions, and warm tortillas on the side. If you want more color and crispness when reheating your carnitas, spread the meat out on a pan and bake it at 450°F to caramelize the outside and render the edges shiny and brown. | |
| 1. Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets. 2.You can find ARMOUR Manteca/Lard in a 4 pound tub found near the butcher/meat section at your local market. Remember to boil and keep at 350°F. Do not exceed 365-370°F, which is the smoking point of lard. 3. Piloncillo is cane sugar, similar in taste to molasses and can be found at most Mexican/Latin markets. It comes in a 8 ounce cone shape, wrapped in plastic. For this recipe you just need 2 ounces, I chop off a quarter chunk, or if I do not have any on hand, will substitute a 1/4 cup of brown sugar. | |
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