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Carnitas (Mexican Pork) Recipe

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This recipe for Carnitas (Mexican Pork), by , is from The Edstrom/Pineda Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Edstrom

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. fatty pork shoulder, cut into 2-inch pieces
3 cups cold water
1 medium white onion, thinly sliced
orange, preferably seedless, cut into 2 wedges
cup lard
8 garlic cloves, peeled
3 bay leaves
1 tbsp. sweetened condensed milk
2 tsp. dried oregano, preferably Mexican
2 tsp. salt or 4 tsp. kosher salt

Directions:
Directions:
1. Place all of the ingredients in a wide 6- to 7-quart heavy pot. (Don't worry if everything isn't completely submerged.)
2. Bring to a boil, skimming any scum that collets on the surface as necessary. Reduce the heat to medium-lowish and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 to 2 hours.
3. Discard the orange pieces and bay leaves. (If the liquid hasn't completely evaporated, transfer the pork to a bowl and continue to simmer the liquid, stirring often, until it disappears.)
4. Preheat the oven to 450F
3. Transfer the pork and fat to a dish (or cast iron skillet) that is ovenproof. Slide pork in the oven, uncovered, and let fry in its own fat until it's browned, 20 to 30 minutes. There is no need to stir. Serve the carnitas straight from the pot. (Leftovers will keep in the refrigerator for up to 3 days.)
Serve shredded or chunked on warm corn tortillas with freshly chopped white onions, cilantro, lime wedges, hot sauce and guacamole.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
The best homemade tacos! Can't go wrong as long as you follow the recipe by the book.

 

 

 

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