Cheffcito-Style Michoacán Carnitas

Ingredients

• 1 kg Lard (Pork lard; enough to submerge the meat)
• 0.25 cup Vegetable oil (A small amount added to the lard)
• 2 kg Pork shoulder (Lean pork meat; cut into large chunks)
• 1 kg Pork ribs (Pork ribs)
• 1 head Garlic (About 12 cloves, sliced in half horizontally)
• 5 Bay leaves (Bay leaves)
• 2 Oranges (Juice only)
• 355 ml Cola soda (One cold can for color and sweetness)
• 3 tbsp Salt (Dissolved in water)
• 1 cup Water (To dissolve the salt)
• 500 g Pork rinds (Light-colored pork skins (or raw skins to be fried); added 1 hour before finishing)

Steps

1. 1

   In a large heavy-bottomed pot or traditional 'cazo' vat, melt the lard and add a small amount of vegetable oil. Heat until the fat is very hot.

2. 2

   Carefully add the pork shoulder chunks to the hot fat to sear. The meat should change color and begin to brown on the outside.

3. 3

   Add the pork ribs to the pot. Once all the meat is well-seared and browned, lower the heat to a simmer.

4. 4

   Add the head of garlic (cut in half), the bay leaves, and the juice of two oranges to the pot.

5. 5

   Pour in the cold cola. This helps provide the characteristic deep golden color to the carnitas.

6. 6

   In a separate container, dissolve the salt into the water. Pour this brine over the carnitas in the pot.

7. 7

   Continue cooking at a low simmer. Approximately one hour before the meat is finished, add the pork skins to the pot.

8. 8

   Cook until the meat is completely tender and pulls apart easily. Total cooking time is typically 2.5 to 3 hours.

9. 9

   Remove the meat from the fat, chop it up, and serve in tacos with fresh handmade tortillas and salsa.

Notes

Standard carnitas take about 3 hours. The use of cola is a common shortcut in Michoacán-style recipes to achieve a dark caramel color without using traditional milk caramel or long sugar caramelization processes.

Nutrition per serving

• main
• pork
• carnitas
• mexican
• slow-cooked
• tacos
• traditional