Carnitas De Michoacan

Carnitas De Michoacan

Time: 2 hrs 30 mins

Ingredients

• 2 lbs boneless pork shoulder, cut in 4 inch pieces
• 1 orange, zest of, cute into wide strips
• 3/4 cup orange juice
• 1 teaspoon ground cumin
• 2 bay leaves
• 1 medium Spanish onion, chopped
• 1 head garlic, chopped
• 2 tablespoons beef bouillon (I recommend Knorr)
• 2 tablespoons lard (such as Morrell)
• 1 cup water, as needed
• 12 corn tortillas
• salt and pepper

Directions

• 1 Start with removing any excess pieces of fat from the pork.
• 2 In a large,heavy saucepan, place the pork along with the orange zest, orange juice, cumin, bay leaves, onion, garlic and bouillon.
• 3 Fill with water just so it barely covers the pork.
• 4 Cover and bring to a boil over medium heat.
• 5 Reduce heat to medium low and simmer for about 2 hours.
• 6 Turn off the heat and allow the meat to cool and any excess fat to raise to the top.
• 7 Remove the excess fat, and place the cooled pork in a large bowl.
• 8 Add salt and pepper to taste.
• 9 In a separate fry pan, heat the lard and fry the pork pieces for about 6 minutes, just so they turn golden; allow them to cool.
• 10 Using your hands, pull the meat apart.
• 11 In a comal over medium heat, heat the tortillas.
• 12 Once you heated all of the tortillas, make tacos with the shredded meat and add your own favorite Mexican salsa.