Step 1

Cut your pork shoulder into large chunks and cover in salt for at least 1 hour in the fridge. This is called dry brining and if I have time, I usually do this overnight.

Step 2

Melt the lard in a large pot over medium heat. You can use a wooden spoon to check when it is hot enough- bubbles will float to the surface rapidly. *You only need enough lard to cover 80% of the pork- it does not need to be fully submerged. For 3 lbs of pork shoulder in a 10 inch pot, you'll need 1 lb of lard.

Step 3

Add the pork shoulder chunks and leave it for 20 minutes, moving occasionally to make sure the bottom does not burn.

Step 4

After 20 minutes, flip over and repeat on the other side.

Step 5

Next reduce the heat to medium low, then add the onion, garlic, black pepper, cumin, Mexican oregano, cloves, bay leaf, juice of an orange, the peels, water, & evaporated milk. Slow cook for 1 1/2 hours.

Step 6

Add Mexican coca-cola and slow cook for another 20 minutes.

Step 7

Remove from pot and let it cool. The pork chunks should be so tender that you can see them jiggle when handling.

Step 8

Shred the carnitas easily with your hands and that's it! The inside should be super tender and juicy, and the outside crispy with a beautiful dark & shiny color. See notes below for ideas on what dishes you can make with carnitas.