The Mexican Recipe I can't Stop Eating

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

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

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often cheaper.

Cut the pork shoulder into roughly 1-pound pieces. Cut the ribs into 3-4 bone chunks.

Generously season the pork on all sides with salt and refrigerate overnight or for 4 to 48 hours.

Let the pork sit at room temperature to take the chill off.

Heat the lard in a large pot over medium heat until it reaches 325°.

Add in the pork shoulder and cook while constantly stirring for 30 minutes.

Next, add in the ribs and cook for an additional 30 minutes while constantly stirring.

Add the oregano, thyme, and bay leaves to a piece of cheesecloth and tie it tight to make a sachet de spice.

Once the ribs have been in the oil for 30 minutes, add onions, garlic, orange juice and oranges, lime juice and limes, sachet, salt, and evaporated milk. Stir everything together.

If using pork skin, lay the dried cuerito over top and cook for 50 to 60 minutes while stirring every 4 to 5 minutes.

The pork should be at least 190° internally and can reach 205° if you like it shredded.

Remove the pork pieces from the lard, set aside on a rack, and let it rest for 10 minutes.

Remove any bones and cut the pork down to bite-sized pieces.

Toss it with lime juice and salt, and serve it with additional limes, or in carnitas tacos.

Cooking Techniques

Equipment Needed

Spice Level: