Carnitas

• servings: 8 servings
• active time: 10 minutes
• total time: 2 hours

Ingredients

1/2 a white onion (peeled and coarsely chopped)

1 1/2 cups water

6 cloves garlic

1 teaspoon dried marjoram

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

Pinch cumin

4 whole cloves (stems removed)

1 tablespoon kosher or coarse sea salt (or to taste)

1 tablespoon lard (vegetable shortening or oil)

4 to 5 pounds boneless pork shoulder or butt (cut into 4-inch chunks, fat on!)

1/2 teaspoon kosher or coarse sea salt

2 bay leaves

1 cup freshly squeezed orange juice

2 tablespoons sweetened condensed milk

Directions

In the jar of a blender, place the water, onion, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth.

Set a large Dutch oven or heavy casserole over medium-high heat. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pork chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes.

Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Pour in the orange juice and sweetened condensed milk, add the 2 bay leaves, and give it a good stir. Let it come to a simmer, then reduce heat to medium-low to low and cover.

Cook covered, stirring and scraping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about one hour and a half. Remove the lid, cook for another 4 to 5 minutes. Scoop out the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos. Or do like we do, serve straight from the pot.

Serve with warm corn tortillas and pickled jalapeños or salsa verde cruda on the side.