These carnitas are the real deal! Slow-cooked until they're tender and crispy, they're the perfect filling for tacos or burritos. It's a taste of Mexico that will transport you straight to the streets of Tijuana.

Quick Info

⏱️ 210 min • 🍽️ 12 servings • ⭐ 89%

Tags

[Central & South American] • [Gluten-Free] • [Dinner] • [Meal]

Ingredients

• 5 pounds pork shoulder, cut into 2-inch cubes
• 2 large white onions, chopped
• 10 avocado leaves
• 1 teaspoon pepper
• ¼ cup kosher salt
• 6 cloves garlic, grated
• 2 bay leaves
• Cold water
• ½ cup orange juice
• ½ cup milk
• 1 12-ounce bottle of Mexican-style cola
• 3 pounds lard, cut into large cubes.
• White corn tortillas
• Guacamole
• Pickled vegetables
• Chopped fresh cilantro
• Lime wedges
• Cilantro rice
• Pinto beans

Instructions Preview

1. In a large pot, combine the cubed pork sho…
2. Add the orange juice, milk, and cola, retu…
3. Add the lard, let it melt, then boil off t…

…and 3 more steps

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Recipe by: Matthew Johnson • From: Tasty