- Pork shoulder
- lard
- onion
- garlic
- dried chilis
- coriander
- cumin
- salt, pepper
- cinnamon
- dash cloves
- oregano
- thyme
- bay leaves
- beer
- orange
- Acquire a large chunk of pork, ideally with bone still in (for better flavor). Shoulder is good. Butt is probably also good, or any other large cut.
- Brown the pork on medium to high heat, using some lard if it's a really lean cut. Remove meat.
- In the same pot, reduce heat, add a little more lard if necessary, and saute chopped onion, garlic, chilis.
- When soft, add spices and continue to cook for another minute or two.
- Return meat to pot, add herbs (oregano and thyme), a whole bottle of beer, and a juiced orange. I usually just crush the orange flesh and throw all of it in there, minus peel. Top up with enough water to cover the meat about half way. Bring to a boil, then reduce to a simmer.
- Simmer for at least 6 hours. Occasionally turn, and add more water as necessary.
- When the meat is tender enough to remove bones (after at least 4 or 5 hours), remove them, and continue cooking.
- When meat is falling apart, increase heat a bit until juice completely reduces and is soaked into the meat. Might have to pay some attention in this last 20 mins or so, stirring to prevent meat from burning.
- At this point, if you don't mind an extra step, you can slide the meat into the oven and broil it for a minute or two until it's crispy on top. Or maybe just continue to cook it on the stovetop in its own juices, until it gets crispy on the edges. This is the traditional last step for carnitas. I haven't tried it, yet, though, am usually too hungry to bother!
- Serve with corn tortillas (homemade is the *best*), fresh guac, salsa, and fresh cilantro.
