@therecipecollector: Say hello to the ultimate fiesta favorite with these mouth-watering Traditional Carnitas! They're slow-cooked to perfection, making the pork juicy and tender with irresistibly golden, crispy edges. The dish is infused with fragrant orange, garlic, warm Mexican spices, and rich depth for an unforgettable flavor. Roll them into warm tortillas or load them up for your next family gathering. These homemade tacos will transport your taste buds straight to a traditional taqueria. Serves 4 to 6 people. Ingredients: 3 pounds boneless pork shoulder, cut into 6 large chunks 4 teaspoons kosher salt 1 pound lard 2 teaspoons Mexican oregano 1 teaspoon ground cumin 1/2 teaspoon black pepper 5 whole cloves 1 orange, juiced and peel reserved 1 yellow onion, quartered 5 cloves garlic, smashed 2 bay leaves 5 ounces evaporated milk 1/2 cup water 6 ounces cane-sugar cola Instructions: 1. Season the pork chunks thoroughly with kosher salt, place them in a bowl, and refrigerate for 1 hour or overnight. 2. Melt the lard in a heavy Dutch oven or large heavy pot over medium heat. Carefully add the seasoned pork chunks. 3. Maintain a gentle simmer around 250°F for about 40 minutes, turning the pork occasionally. 4. Reduce the heat, then slowly add the onion, smashed garlic, Mexican oregano, ground cumin, black pepper, whole cloves, bay leaves, orange juice and peel, water, and evaporated milk in small amounts to prevent splattering. Also pour in the cane-sugar cola. 5. Continue to simmer gently, uncovered or partially covered, for another 2 to 2.5 hours until the pork is fork-tender and falling apart. The liquids will reduce, allowing the pork to fry slightly in its own rendered fats until the edges turn golden and crisp. 6. Remove the pork from the pot, shred it roughly using two forks, and drizzle a spoonful of the flavorful remaining pan drippings over the top to keep it ultra-juicy. Serve warm on fresh tortillas. Chef's Notes: Adding cane-sugar cola and evaporated milk is a classic secret trick that helps tenderize the pork and gives the edges a gorgeous, caramelized, golden-brown crust. Leftover carnitas shred beautifully and taste even better the next day. Crisp them up quickly in a hot skillet before serving for the best texture. Approximate Nutrition per serving: Calories: 520 | Carbohydrates: 12g | Protein: 34g | Fat: 38g | Saturated Fat: 14g | Sodium: 950mg | Sugar: 8g #NancyG #TheRecipeCollector #Carnitas #MexicanFood #TacoNight

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