Ingredients

The following ingredients have 4 Servings
  • 1-1/4 cup pork lard (or use vegetable oil)
  • 3-1/2 pound pork shoulder (cut into chunks)
  • ½ onion
  • 1 cup whole milk
  • 1/2 cup water
  • 1/2 cup orange juice (or more as desired)
  • 1 bay leaf
  • 1/4 cup chopped Mexican oregano
  • Zest of 1 orange
  • Salt and pepper to taste
  • Corn or flour tortillas
  • Salsa + Fixings ((I'm using chopped onion, serranos, cilantro, lime, avocado, queso fresco, salsa verde, red chili flakes))

Instruction

  • Heat the lard (or oil) in a large pot or Dutch oven to medium heat. Add the pork and onion and cook for 10 minutes, stirring occasionally, to brown the meat. Reduce heat to cool slightly.
  • Remove the onion and add the milk, water, orange juice, orange zest, herbs, and salt and pepper.
  • Reduce heat and simmer for 3-4 hours, or until the liquid in the pot has evaporated and the pork is fork tender – lard/milk should bubble, but not boil – do not exceed 250 degrees F.
  • Remove the pork and shred as desired. Serve with tortillas for the best carnitas tacos ever!