Carnitas Khas Michoacan

Name: Carnitas Khas Michoacan
Cuisine: mexican
Ingredients: 2.5 kg pork shoulder (Boston butt), cut into 5 cm chunks; 1.5 kg pork back fat or lard; 2 large oranges, quartered; 1 large white onion, quartered; 1 head garlic, halved crosswise; 2 tbsp dried oregano (Mexican preferred); 2 tsp ground cumin; 2 bay leaves; 1 stick cinnamon (Ceylon preferred); 2 tbsp kosher salt; 1 tsp black peppercorns; 1 cup Coca-Cola (Mexican cane sugar version); 1/2 cup water

Carnitas Michoacan

Ingredients

2.5 kg pork shoulder (Boston butt), cut into 5 cm chunks
1.5 kg pork back fat or lard
2 large oranges, quartered
1 large white onion, quartered
1 head garlic, halved crosswise
2 tbsp dried oregano (Mexican preferred)
2 tsp ground cumin
2 bay leaves
1 stick cinnamon (Ceylon preferred)
2 tbsp kosher salt
1 tsp black peppercorns
1 cup Coca-Cola (Mexican cane sugar version)
1/2 cup water

Instructions

1Place pork chunks, back fat, orange quarters, onion, garlic, oregano, cumin, bay leaves, cinnamon, salt, and peppercorns in a wide heavy copper pot or Dutch oven.
2Add Coca-Cola and water. Bring to a gentle simmer over medium heat, then reduce to lowest setting where bubbles barely break surface.
3Cook uncovered for 2.5-3 hours, stirring occasionally, until pork is fork-tender and liquid has evaporated, leaving only rendered fat.
4Increase heat to medium-high. Fry pork in its own fat, stirring frequently, until edges are deeply golden and crisp (15-20 minutes).
5Remove pork with slotted spoon to paper towels. Discard orange, onion, garlic, bay leaves, cinnamon.
6Shred larger pieces with two forks. Serve immediately with warm corn tortillas, diced onion, cilantro, lime wedges, and salsa verde.

Source: llm-generated