Marias Authentic Mexican Pork Carnitas Using Wild Hog Or Domestic Pork Recipe

We cook this outside on a gas burner in an aluminum caldero (cauldron). The smell will linger for days if cooked inside.

Add the lard to the caldero and place over medium heat.

While the lard is melting and coming to heat, blend the garlic with the orange and lemon juices. Taste and add salt to taste.

Add juice mixture to lard and wait for lard to begin to bubble.

When lard begins to bubble, immediately add the pork and increase flame to just above medium.

Note: Bubbles are formed by the liquid boiling out of the lard. Visualize water splashed into hot oil. The liquid keeps the temperature of the lard down, allowing the inside of the pork to be cooked through. As the liquid cooks out the temperature of the lard will rise. THAT is what forms the crispy crust on the outside once the inside is cooked.

Cook the pork until tender, turning occasionally. About 1 1/2 hours for wild hog, or up to 3 hours for domestic.

Note: If pork is cooking too quickly on the outside, either the heat is too high OR the liquid has cooked out and needs to be replenished. If the lard is bubbling and the pork is cooking too quickly, then the heat is too high. If the lard is not bubbling then the liquid is gone - add some more. Remember, the idea is to keep the temperature of the lard down so that the pork slow cooks all the way through and becomes tender.

Once the pork is tender, start watching for "the change." That is when the liquid has cooked out of the lard, the temperature begins to rise, and the pork just starts to brown. At "the change" add the milk and allow the pork to brown on the outside.

Remove the pork to a platter. You should have juicy tender pieces of pork with a crispy golden brown crust.

When cool enough to handle, shred the pork.

Serve as tacos with homemade corn tortillas, crema, shredded cabbage, and lime. Or, this can be used in enchiladas, tamales, chimichangas, totastadas, or nachos.