- 4 bone-in pork shoulders (9 to 10 pounds)
- Salt and freshly ground black pepper
- 8 oranges, juiced
- 1 cup dried oregano
- 1 cup dried whole thyme
- 8 cloves garlic
- Two 14-ounce cans condensed milk
- Four 16-ounce containers rendered pork lard
- 1 cup granulated garlic
- One 1 to 2-pound sheet fresh pork skin
- 225 to 250 corn tortillas
- Chopped fresh cilantro
- Diced onion
- Lime slices
Cook's Note: Have your butcher cut the pork into 4 pieces.
Rub in some salt and pepper into the pork pieces. Marinate in the juice of the oranges, oregano, thyme, garlic cloves and condensed milk overnight in the refrigerator.
Heat the pork lard, some salt and the granulated garlic in a large pot over medium heat. The lard should be at a mild boil. Add the pork and slow cook, stirring regularly, until tender, about 1 1/2 hours. Place the pork skin in with the pork until it goes from pink to brown, about 15 minutes. Remove and dice both the pork and pork skin.
Serve the carnitas in a tortilla or on a plate with chopped cilantro, diced onion and lime slices.
This recipe was provided by a professional chef or restaurant and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.