Prep 15 mins
Cook 1 hr 30 mins
- 2 lbs boneless pork, cut into 2 (with some fat)
- 8 cups water
- 1⁄4 onion
- 2 garlic cloves
- 1 tablespoon salt
- 1 tablespoon lard or 1 tablespoon bacon drippings
- 1⁄2 cup orange juice, freshly squeezed (no seeds)
- 1⁄2 cup milk
- Place the pork, water, onion, garlic and salt in a large pot or Dutch oven. Cook, covered, over medium heat for 1-1 1/2 hours or until the pork is very tender.
- Drain the fat. Melt the lard in a saucepan. As soon as it bubbles, add the orange juice and the milk, then the pork.
- Cook, uncovered, over medium heat until the meat is browned, 15-20 minutes (the orange juice and milk will cook off, leaving the pork brown).
- Drain the meat immediately and place in a colander to let the excess grease run off.
- Serve with hot corn tortillas and salsa, avocado or guacamole. To make the tacos you can add chop onion, cilantro and some drops of freshly squeezed lime juice.
The pork was moist and tender. I used 4 garlic cloves, but the seasonings are uninspired. Bland, bland, bland. Basically boiled pork. With carrots and potatos it'd be a boiled dinner. It's definately NOT the carnitas I'm used to. The recipie has possibilities, but definately needs work.
I also noticed the seasonings looked a little lackluster, but the method looked easy. So first, I used a 7 pound roast as I have a family of 4. This was enough for leftovers. Then I changed the water to 4-14.5 oz cans of chicken stock. Cut up the roast and pour the stock over it. Cover remaining pork with water. I added 2 tbsp of cumin, a pinch of chili powder, and a handful of fresh cilantro. Simmered approx 2-3 hours, then removed meat from stock and shredded. I then spread the meat out onto a sheet pan and put it under the broiler turning until brown and crispy. It was delicious! I also used the stock and made some pork tortilla soup. Also delicious! Thanks Mary for the basic recipe.