Mexican Pork Carnitas

Yield

8–10 servings

Total Time

3 Hours

Technique

Par Fry → Confit → Chop → Serve

INGREDIENTS:

Pork

3 lbs pork butt, cut into uniform chunks
1 rack pork ribs, cut into 3–4 rib sections
1½ lbs pork belly, skin removed and reserved
Skin from pork belly
6–8 lbs pork lard (fill pot 2/3 full)

Simmer Base

Juice of 3 oranges
1 whole garlic bulb, halved (skins on)
2–3 bay leaves
1 bottle Mexican Coca-Cola (12 oz, cane sugar)
3 cups water
3 tablespoons fine salt

Pico de Gallo

6 Roma tomatoes, diced
1 white onion, finely diced
2–3 jalapeños, minced
1 bunch cilantro (stems included), chopped
Juice of 5 limes
1–1½ tablespoons kosher salt

PROCEDURE

1. Break Down the Pork

Cut all pork into uniform pieces for even cooking.
Remove skin from pork belly and reserve for later.

2. Par Fry (Golden Brown & Delicious)

Fill heavy pot 2/3 full with lard.
Heat to 375–400°F.

Fry pork in batches until deeply golden brown.
Do not cook through.

Remove and rest on rack.

Turn heat off and allow lard to cool before adding liquids.

3. Confit (Low & Slow)

Dissolve fine salt into 3 cups water.

Return pork (not skin) to pot.

Add:
Garlic
Orange juice
Bay leaves
Mexican Coke

Slowly add salted water until mostly covered.

Bring to a gentle simmer.

Cook low and slow for 1½–2 hours.

No aggressive boil.

4. Add Pork Skin

Add reserved skin during the final 30–40 minutes.

Cook until tender and sliceable.

Remove all meat and chop together.

Mix ribs, belly, butt, and skin for balance.

5. Pico de Gallo

Combine all ingredients in bowl.

Mix thoroughly.

Adjust salt as needed.

Bright. Acidic. Herbaceous. Spicy.

6. Assemble

Warm corn tortillas.

Add chopped carnitas.

Top with pico.

Finish with lime.

Eat immediately!