Mexican 180 min

Carnitas Michoacanas

Name: Carnitas Michoacanas
Total time: 180 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 lbs pork shoulder, cut into 3-inch chunks; 1 cup lard or vegetable oil; 1 orange, halved; 1 cup whole milk; 6 cloves garlic, smashed; 1 white onion, quartered; 2 bay leaves; 1 teaspoon cumin; 1 teaspoon dried Mexican oregano; Salt and black pepper to taste; Corn tortillas, salsa, and lime wedges for serving

high-proteinmeal-prep

Ingredientsfor 2

540

Cal

44g

Protein

Carbs

38g

Fat

14 lbs pork shoulder, cut into 3-inch chunks
21 cup lard or vegetable oil
31 orange, halved
41 cup whole milk
56 cloves garlic, smashed
61 white onion, quartered
72 bay leaves
81 teaspoon cumin
91 teaspoon dried Mexican oregano
10Salt and black pepper to taste
11Corn tortillas, salsa, and lime wedges for serving

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Instructions

1
Season pork chunks generously with salt and pepper on all sides. In a wide, heavy pot or Dutch oven, heat the lard over medium heat until shimmering.
2
Add the pork in a single layer (work in batches if needed) and cook over medium heat, turning occasionally, for 1 hour. The pork should be submerged or half-submerged in its own rendered fat.
3
Add the orange halves (squeeze them in first), milk, garlic, onion, bay leaves, cumin, and oregano. Continue cooking uncovered at a gentle bubble for another 1½ hours, turning the pork every 20 minutes.
4
When all the liquid has evaporated and only fat remains, increase heat to medium-high. Fry the pork in the rendered lard, turning frequently, for 15–20 minutes until deeply golden and crispy on the outside while remaining juicy inside.
5
Remove with a slotted spoon to a cutting board and roughly chop into pieces. Serve immediately in warm corn tortillas with salsa verde or roja and fresh lime.