Directions
Prepare Pork:Cut the pork butt into large chunks. Dry-brine with kosher salt for 1 hour, or preferably overnight in the fridge for enhanced flavor.
Preheat Oven and Melt Lard:Preheat the oven and melt the lard in a large pot over medium heat. Ensure it covers 80% of the pork, no need for full submersion.
Brown Pork:Add pork chunks to the pot, cover, and bake for 20 minutes. Occasionally lift each piece to prevent sticking. Adjust heat if browning too quickly.
Flip and Repeat:After 20 minutes, flip the meat, cover, and cook for another 20 minutes.
Time to Season with Aromatics:Add onion, garlic, black pepper, cumin, Mexican oregano, cloves, bay leaf, orange juice, peels, water, and evaporated milk. Slow cook for 1 1/2 hours between 200-220°F.
Introduce Coca-Cola: Pour in Mexican Coca-Cola and slow cook for an additional 20 minutes.
Cool and Shred:Remove from the pot and let it cool. Shred the carnitas with your hands; they should be incredibly tender.
Enjoy the Versatility:Carnitas can be enjoyed moist and delicious or lightly cooked in a heated skillet until crispy.
Recipe Note
Storage Tips:
Freeze leftovers for quick and convenient lunches or dinners. Thaw in the fridge and reheat in a non-stick pan over medium-low heat, covered for 5-10 minutes.
Explore the rich flavors of Carnitas al Leche, offering a multitude of culinary possibilities. The tender and juicy texture makes it a versatile and satisfying choice for various dishes. Freeze any extra portions for future quick and delicious meals.
