Carnitas

 5 lbs. Pork Shoulder cut into six large chunks  
  4 cups Vegetable Oil or Lard  
  1 Tbsp. Salt  
  1/2 tsp. Black Pepper  
  1 Tbsp. Garlic chopped  
  2 Bay Leaves crumbled  
  3/4 tsp. Dried Oregano  
  4 oz. Cola Soda  
  1/2 cup Milk  
  Corn Tortillas 
 
Recipe Instructions:  

Trim as much fat and gristle as possible from pork. 
Heat the vegetable oil in a deep covered skillet 
for five minutes over medium-high heat.
Mix together the salt, pepper, garlic, 
bay leaves and oregano. 
Coat pork pieces completely with mixture. 
Place pork in the heated vegetable oil 
and sear to brown on all sides. 
Reduce the heat to a very low simmer 
and cook the pork one hour,
turning every 20 minutes. 
Add cola and milk to pork and 
continue cooking 30 minutes more.  
Drain the pork on paper towels. 
Cut pork into strips. 
Place on a platter and serve 
with warm corn tortillas, 
lime wedges, guacamole, and salsa. 
Serve a mixture of chopped white onion 
and chopped cilantro for an authentic flavor.  

 







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