Haven't fired up the disco in a while. I love traditional carnitas (minus the feet and the skins).
Maxed out the disc with 10 lbs of pork butt, and two racks of ribs.
They have to be fried (and then brazed) in lard only, no cooking oil.
For those that may not know, cooking carnitas is done in two steps.
1) Fry the meat until you have some color, just a little crispy.
2) Braise & season the meat until it is tender. Turn your fire down and add the rest of your ingredients to season the meat (oranges with the peel, lime juice, 1 onion, head of peeled garlic, 1 Shiner Black cerveza, 1 bottle of Messican Coke, 1 can of condensed milk, a little salt water). Simmer/braise until the meat is tender. You want crispy outside, and tender inside.
Round one, served with some homemade salsa verde/onions cilantro lime/ rice & beans/avocado. I'm stuffed lol.
Thanks for lookin'.