Back to 8 servings 0.5 a white onion, peeled and coarsely chopped 1.5 cup water 6 clove garlic 1 tsp dried marjoram 1 tsp dried thyme 1 tsp freshly ground black pepper Pinch cumin 4 whole cloves, stems removed 1 tbsp kosher or coarse sea salt, or to taste 1 tbsp lard, vegetable shortening or oil 4 lb boneless pork shoulder or butt, cut into 4-inch chunks, fat on! 0.5 tsp kosher or coarse sea salt 2 bay leaves 1 cup freshly squeezed orange juice 2 tbsp sweetened condensed milk
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1 Step 1: 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.2 Step 2: 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.3 Step 3: 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.4 Step 4: 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.5 Step 5: Serve with warm corn tortillas and pickled jalapeños or salsa verde cruda on the side.getsaucepan.com/r/f1cd550a-5209-45fe-b118-b816df3ee412 · Original: https://patijinich.com/carnitas/
