Ingredients

The following ingredients have 6 Servings
  • 2½ - 3 pound pork butt (carnitas or shoulder cut into large pieces at least 2x2 inches in size)
  • 1 pound lard (cut into pieces)
  • ½ orange (skin on, quartered)
  • 1 lime (skin on, quartered)
  • 4 garlic cloves (skins removed and slightly smashed)
  • 1 medium onion (skinned and quartered)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon oregano
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • cilantro (for garnish)

Instruction

  • Preheat oven to 275 degrees.
  • In a 9x11x2 casserole dish or large roasting pan, place all ingredients.
  • Cover with parchment and foil and bake for five hours.
  • Remove from oven and scoop out meat. Dispose of remaining liquids and solids.
  • Place cooked pork on a foil-lined sheet pan and place under broiler for five minutes to crisp up the edges. Shred if desired.
  • If the bottoms seem too wet, flip the pork and broil the other side for another minute or two. This step needs to be watched – you want the meat to caramelize without burning it or drying it out.
  • Garnish with chopped cilantro