Carnitas Michoacan Style

Name: Carnitas Michoacan Style
Total time: 18000 s
Yield: 6 servings
Ingredients: 7 3/4 lbs pork lard; 2 1/4 lbs pork stomach or maw; 2 1/4 lbs pork cheek; 2 1/4 lbs pork leg; 2 1/4 lbs pork ribs; 2 1/4 lbs whole pork skin; 2 1/4 lbs pork loin or sirloin; 1 cup beer; 1 cup cola (Pepsi or Coke); 2 large oranges; 1 lemon; 1 cup water to dissolve the salt; 3 cloves garlic; 6 bay leaves

Luis alejandro Salgado @luisitorecetas

Carnitas Michoacan Style

Luis alejandro Salgado @luisitorecetas

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Ingredients

5 hours

6 servings

7 3/4 lbspork lard
2 1/4 lbspork stomach or maw
2 1/4 lbspork cheek
2 1/4 lbspork leg
2 1/4 lbspork ribs
2 1/4 lbswhole pork skin
2 1/4 lbspork loin or sirloin
1 cupbeer
1 cupcola (Pepsi or Coke)
2large oranges
1lemon
1 cupwater to dissolve the salt
3 clovesgarlic
6bay leaves
Use approximately 1 1/3 lbs of lard per kilo of carnitas

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Steps

5 hours

1

Place the 7 3/4 lbs of lard in a large pot over medium heat and let it melt until liquid.
2

Prepare the sirloin, ribs, and cheek.
3

Prepare the stomach or maw, leg, and skin.
4

Once the lard is very hot over medium heat, first add the sirloin or loin, leg, and cheek to sear the meat, then remove from the lard and set aside on a plate.
5

Next, sear the ribs and remove them.
6

Reintroduce the ribs, loin or sirloin, leg, and cheek that have been seared, along with the stomach or maw, and keep stirring.
7

Let everything cook together for at least 2 hours over medium heat WITHOUT adding the skin yet. While stirring, add the beer, cola, juice of the 2 oranges, and the peels of the 2 oranges. Add only the juice of the lemon WITHOUT the peel.
8

Strain the juice of the oranges and lemon, add the orange peels along with the bay leaves, and mix well again.
9

Pierce the 3 cloves of garlic several times with a fork, chop them finely, and add them to the pot, continuing to stir.
10

In a cup of boiling water, dissolve salt to taste and add it to the lard, mixing well.
11

By now, the mixture should have been cooking for more than 2.5 hours. Check if the meat is tender enough to shred.
12

Add the pork skin almost at the 3-hour mark and continue stirring for at least 20 minutes.
13

In my case, it took 3 hours and 20 minutes for the meat to be well-cooked and very tender, depending on your stove. The recipe is now ready to shred the meat and mix it well.
14

Prepare the accompaniments for the carnitas. I used finely chopped cilantro and onions, purple onion and habanero salsa, green salsa, red salsa with tomatoes and jalapeños, and red salsa with árbol and ancho chiles, pico de gallo.
15

Heat the tortillas and enjoy!
16

Our recipe is ready!