Carnitas Michoacanas

Ingredients

• 2 kg (4 1/2 lb)pork shoulder and belly — cut into large chunks
• 500 g (1 lb)lard — enough to half-submerge the meat
• 1orange — quartered, peel and all
• 1 cupwhole milk — for tenderness and colour
• 1/2 cupCoca-Cola or 2 tbsp piloncillo — for the caramel edges
• 6 clovesgarlic — crushed
• 2bay leaves
• 1 tspdried thyme
• 1 tbspcoarse salt
• 18corn tortillas — warmed on the comal
• 1white onion — finely chopped, for the table
• 1 bunchfresh cilantro — chopped
• 2limes — cut into wedges
• 1 cupsalsa verde — to serve
• 1 tspfine salt

Method

1. Begin by cutting the 2 kg (4 1/2 lb) pork shoulder and belly into large chunks, about 2 inches each. Season the meat generously with 1 tbsp coarse salt, ensuring every piece is well-coated. Let it sit for at least 30 minutes to allow the salt to penetrate the meat, enhancing its flavor and tenderness.
2. In a large, heavy-bottomed pot, melt 500 g (1 lb) lard over low heat. Once the lard is fully melted, add the seasoned pork pieces. Add 6 cloves of peeled garlic, 2 bay leaves, and 1 tsp dried thyme to the pot. Squeeze the juice of 1 orange over the meat, then drop in the orange halves for added flavor. This slow heating allows the pork to render its fat and become tender without seizing.
3. Pour in 1 cup whole milk and 1/2 cup Coca-Cola (or 2 tbsp piloncillo if preferred) into the pot. The milk will help tenderize the meat while the Coca-Cola or piloncillo adds a subtle sweetness and caramelization. Keep the heat low and let the mixture simmer gently. Stir occasionally to ensure even cooking and prevent sticking.
4. Continue cooking the pork on low heat for several hours, until the meat is tender and easily pulls apart with a fork. The liquid should reduce significantly, and the meat should begin to develop a rich, golden color. This is your cue that the meat is ready for the next step.
5. Increase the heat to medium-high to allow the pork to crisp up. Stir the meat occasionally to ensure all sides develop a crispy exterior. This step is crucial for achieving the signature texture of Carnitas Michoacanas, where the edges are crispy while the inside remains tender.
6. Once the pork is crispy and golden, remove it from the pot and let it rest for a few minutes. Shred or chop the meat into bite-sized pieces, using a fork or your hands. Taste and adjust seasoning with 1 tsp fine salt if necessary.
7. Warm 18 corn tortillas on a dry skillet or directly over a gas flame until they are pliable and slightly charred. Finely chop 1 white onion and a bunch of fresh cilantro. Serve the carnitas with the warm tortillas, chopped onion, cilantro, lime wedges, and 1 cup salsa verde on the side, allowing everyone to assemble their own tacos.