Description
There are so many ways to make carnitas and they are all good on tacos or tostadas and so much more!
Ingredients
3 T bacon grease, canola oil or lard
3 1/2 lb bone in pork shoulder, cut roughly into 3″ chunks
Salt to taste
3/4 c whole milk (I used 1/2 heavy cream and 1/2 skim milk)
8 cloves garlic, peeled and smashed
6 canned or jarred whole pickled jalapenos plus 1/3 c pickling liquid (I used sliced jalapenos)
1 large white onion, roughly chopped
Juice of 2 limes and 2 oranges
1 Bay Leaf
2 T dry oregano
Instructions
Heat oil in a 8 quart Dutch oven over medium high.
Season pork with salt. Place chunks into hot oil and turn as needed until brown. Do not crowd the pot. You may need to do this in two batches. Throw the bone in also and brown that. It gives extra flavor. When all chunks are browned put them back in pot.
Add milk, garlic, jalapenos and pickling liquid, onion, juices, bay leaf and oregano.
Bring to a boil and reduce heat to medium low. Cook, covered, until pork is tender; about 2-3 hours.
Let pork cool and then transfer meat to a cutting board. Chop/shred into bit size shred. Strain cooking liquid and return to pot.
Personally, I think the meat is quite tender and not dry and I prefer to separate the meat from the liquid. If you are heating up all of the meat at once you may want to heat it in the liquid. We keep our meat for all of the uses listed above and feel it is moist enough without the liquid. I used the liquid and cooked hominy in it for a Mexican style posole.
Notes
To serve as tostadas: I brushed a cast iron pan with oil and cooked a corn tortilla on both sides until crisp. I then topped it with salsa, carnitas, and cheese. Cover the skillet and the cheese will melt. Serve with garnishes such as avocado or guacamole, sour cream, sliced radishes, cilantro, and hot sauce. Cabbage or shredded lettuce is also great!
