How to Make Pork Carnitas

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

lard

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is usually cheaper.

Dry off the pork shoulder that has been defrosted.

Use a boning knife to remove the fat cap from the pork shoulder, saving it for another dish.

Cut the pork shoulder into smaller chunks, ensuring not to have giant pieces.

Prepare baby back ribs by cutting them open to use in the carnitas.

Find the largest pot available to cook the carnitas.

Add animal fat (lard) to the pot and heat it up until it melts.

Once the fat has melted, add the chunks of pork shoulder and baby back ribs into the pot.

In a bowl, combine 1.5 cups of milk, 2 tablespoons of salt, and 12 cloves of garlic, mixing well.

Pour the milk mixture over the meat in the pot, ensuring it reaches a rolling boil without frying.

Cook for about an hour, checking periodically for a golden brown color on the meat.

As the moisture from the milk evaporates, the milk will coat the pork, enhancing flavor.

Keep an eye on the cooking process as the meat begins to brown and steam itself on the inside.

Once the meat is close to being done, cool down the oil before adding the coca-cola to prevent boiling over.

Add the coca-cola made with cane sugar to the pot, ensuring the oil is not too hot to avoid a boil over.

Cooking Techniques

Equipment Needed

Spice Level: