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Categories:
corn tortillas cotija cheese cilantro lime wedges pork shoulder salt pepper garlic lard onion oranges lemon lime garlic condensed milk bay leaves cumin cinnamon
Viewed: 42 - Published at: 2 years agoIngredients
- corn tortillas As needed
- cotija cheese As needed
- cilantro As needed
- pickled jalapeno As needed
- lime wedges As needed
- 10 pounds pork shoulder 1-inch cubes
- salt As needed
- pepper As needed
- garlic powder As needed
- 1/2 cup lard
- 1 onion large, medium diced
- 2 oranges cut into 8 pieces
- 1 lemon cut into 8 pieces
- 1 lime cut into 8 pieces
- 6 cloves garlic
- 1/2 cup sweetened condensed milk
- 2 bay leaves
- 1 tablespoon cumin seed
- 1 cinnamon stick
Method
- 1. For Carnitas: Season the cubed pork shoulder liberally with salt, pepper and garlic powder. Massage the seasonings into the pork and place into a refrigerator for 30 minutes. Heat a medium sized rondeau over medium high heat and melt the lard. Working in batches, sear the pork shoulder until golden brown on all sides. Drain the pork and reserve. Add the onion, orange, lemon, lime and garlic cloves. As the aromatics release their juices, stir and scrape the fond from the bottom of the rondeau. Add back the browned pork, sweetened condensed milk, bay leaves, cumin seeds, cinnamon sticks and enough water to just barely cover the pork. Bring to a simmer and braise the pork until all the water has cooked away and the meat is fork tender, around 2 hours
