Ultimate Mexican Pork Carnitas Recipe: Juicy, Crispy, and Easy!

Ultimate Mexican Pork Carnitas Recipe: Juicy, Crispy, and Easy!
This video will unlock the secrets to making restaurant-quality carnitas at home. I'll show you how to slow-cook a boneless pork shoulder until it's fall-off-the-bone tender, infused with authentic Mexican spices and a hint of citrus.
But wait, there's more! I'll also reveal the key step to achieving that irresistible CRISP on the outside.
Imagine, tender, flavorful pork that crunches with every bite.
This recipe is surprisingly EASY, with minimal prep required. So ditch the takeout menus and get ready to impress your family and friends with carnitas that are bursting with flavor and guaranteed to disappear!"
Recipe:
4-5 lbs boneless pork shoulder
1 ½ tbsp salt
1 tsp ground black pepper
2 tsp ground cumin
2 tsp paprika
2 cinnamon sticks
3 bay leaves
1 tbsp dried oregano
7-8 garlic cloves
1 medium white onion
Juice from 2 limes
Juice from 2 oranges
Rind of 1 orange
1 cup Coke
1 cup lard
Enough water to cover everything by ½ inch
Bring to a simmer over medium high heat, stir, reduce heat to very low (maintain a very light simmer), cover, cook for 4 hours. Top off with water every hour or so, if pork is exposed.
Remove pork, let sit at room temperature for 30-45 minutes, then shred. Strain braising liquid and reserve.
Spoon off fat from braising liquid into a frying pan (add more lard/vegetable oil if necessary), heat over high heat, fry shredded pork for about 2-3 minutes per side, finish with a few spoons of the braising liquid.