Tacos de Carnitas

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 each piece is evenly coated. This step helps to enhance the flavor of the meat as it cooks.
2. In a large, heavy-bottomed pot or Dutch oven, add 500 g (1 lb) lard and melt it over low heat. Once the lard has melted, add the seasoned pork pieces, ensuring they are submerged in the fat. This slow heating process allows the meat to render its fat and soften gradually, preventing it from seizing up.
3. 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 and drop the orange halves into the pot as well. These aromatics will infuse the meat with a rich, fragrant flavor as it cooks.
4. Pour in 1 cup whole milk and 1/2 cup Coca-Cola or 2 tbsp piloncillo, stirring gently to combine. The milk will tenderize the meat, while the sugar in the Coca-Cola or piloncillo will caramelize, adding depth to the flavor.
5. Cover the pot and let the meat cook on low heat for approximately 2 to 3 hours. The meat should become tender and easily pull apart with a fork. This slow cooking process ensures that the meat becomes succulent and flavorful.
6. Once the meat is tender, remove the lid and increase the heat to medium-high. Allow the meat to cook until the edges become crispy and golden brown, stirring occasionally to prevent sticking. This step adds a delightful texture contrast to the tender meat.
7. While the meat crisps, finely chop 1 white onion and a bunch of fresh cilantro. These will be used as fresh garnishes for the tacos, adding a bright and aromatic finish.
8. Warm 18 corn tortillas on a dry skillet or directly over a flame until pliable and slightly charred. This enhances their flavor and makes them easier to fold around the carnitas.
9. Remove the crispy carnitas from the pot and shred or chop them into bite-sized pieces. Serve the carnitas on the warm tortillas, topped with chopped onion, cilantro, and a squeeze of juice from 2 limes. Offer 1 cup salsa verde on the side for added flavor.