This recipe comes to us from Jesus Barajas, of Sazón Mexican Cuisine.
It is best served on a hot, corn tortilla topped with pickled red onions.
Traditionally, the pork for carnitas would be deep fried in a huge amount of lard.
Sazón goes with the low and slow approach. Low heat, in the oven, for a long time.
Barajas says the coke has a caramelizing effect on the pork, and he specifies that you want to use the kind from mexico, in the glass bottle, made with cane sugar.
- 3-4 lbs pork shoulder
- 3-4 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon dried thyme
- 1 tablespoon marjoram
- 1/4 cup lard (sourced locally)
- 3/4 cup orange juice
- 3/4 cup coke (Mexican coke is ideal)
- 2 bay leaves
- Rub the pork all over with salt and dry seasonings including thyme, margarom and black pepper. Place it in a large roasting pan along with the lard, bay leaves, orange juice and coca cola.
- Let this marinade in the fridge for most of the day, if you have time.
- When you're ready to cook the meat, cover it with foil and roast overnight, 8 to 10 hours, in an oven set to 225F.
- When it is finished, remove the pork, shred it with tongs and a fork, strain the remaining pan juices and add some of that back in with the pork.
- The carnitas are now ready to be nestled into a hot tortilla, with the toppings of your choice.