Carnitas

By á-47111

Ingredients

• 4 lbs. fatty pork shoulder cut into 2" pieces
• 3 cups water
• 1 medium white onion thinly sliced
• 1/2 orange cut into 2 pieces
• 1/4 c lard or vegetable oil
• 8 cloves garlic peeled
• 3 bay leaves
• 1 tbsp. sweetened condensed milk
• 2 teas. fine salt or 4 teas. kosher salt
• 2 teas. dried oregano

Preparation

Step 1

Put all the ingredients except the lard or oil in a wide 6-7 qt. heavy pot and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously stirring occasionally, until the pork is fork tender and the liquid has completely evaporated, 1 1/2 -2 hrs. Discard the orange pieces and the bay leaves. If the liquid hasn't evaporated after 2 hrs, transfer the pork to a bowl and let the liquid continue to boil away, until it has all evaporated.

Preheat the oven to 450 degrees and transfer the pork and lard or oil to an ovenproof dish and brown the pork uncovered for 20 to 30 min. No need to stir. Serve alone or on warm tortillas.

If you want to only make half a batch, cut the amount of pork, salt, and oregano in half, but use the same amount of remaining ingredients and water. Use a slightly smaller pot.