Carnitas Tacos
ID: 2150f963...
Slow-braised pork shoulder cooked in lard, citrus, cola, and spices, then finished with evaporated milk and broiled to crispy perfection for the ultimate tacos.
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🍳 Cooking Flow
Prep pork and combine lard, aromatics, spices, orange, and cola in a heavy pot. → Bring to a simmer, add pork, and braise uncovered in a 300°F oven for 1.5 hours. → Stir in evaporated milk and braise for an additional 1.5 hours. → Shred the meat and broil or pan-fry until crispy.
Cooking Steps
Brief Cooking Order
Prep pork and combine lard, aromatics, spices, orange, and cola in a heavy pot. → Bring to a simmer, add pork, and braise uncovered in a 300°F oven for 1.5 hours. → Stir in evaporated milk and braise for an additional 1.5 hours. → Shred the meat and broil or pan-fry until crispy.
Introduction
Slow-braised pork shoulder cooked in lard, citrus, cola, and spices, then finished with evaporated milk and broiled to crispy perfection for the ultimate tacos.
Step 1
Cut 4 pounds of pork shoulder into 2-inch pieces and season generously with kosher salt.
Step 2
In a heavy pot, combine 2 pounds of lard, the juice and carcasses of 1 orange, 1/2 yellow onion, a 12-ounce bottle of Coca-Cola, 4 peeled cloves of garlic, 2-4 bay leaves, 1 teaspoon of toasted cumin seeds, and 1 tablespoon of dried oregano.
Step 3
Cover the pot, turn on the heat, and bring the mixture to a joyful simmer.
Step 4
Drop in the seasoned pork pieces and bring the mixture back up to a bare simmer on the stovetop.
Step 5
Transfer the uncovered pot to a 300°F oven and braise for 1.5 hours, stirring every 30 minutes.
Ingredients List
Important Notes
Make sure to stir the pork every 30 minutes during the first braising phase to ensure even cooking and prevent sticking.
Adding evaporated milk helps tenderize the meat further and aids in beautiful browning when crisping up the meat.
Broiling the shredded carnitas on a baking sheet is an easy way to get those signature crispy edges without extra pan-frying hassle.
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