Carnitas Estilo Uruapan
Meat Cooked Uruapan Style
In Uruapan,
large shallow copper pots
from nearby Santa Clara del Cobre
are used to cook these "little meats"
which are always served with tortillas
and salsa
so that each person
can make their own tacos.
2 lbs. boneless pork with some fat,
cut into 2 inch chunks
8 cups water
1/4 onion
2 cloves garlic
1 tablespoon salt
1 tablespoon manteca de cerdo/ lard
1/2 cup orange juice
1/2 cup milk
Place the pork, water, onion, garlic and salt
in a large pot or Dutch oven.
Cook, covered, over medium heat for
1 to 1 1/2 hours
or until pork is very tender.
Transfer the meat to a colander and drain.
Melt the manteca in a saucepan.
As soon as it bubbles,
add the orange juice and milk, then the pork.
Cook, uncovered, over medium heat
until the meat is browned, 15-20 minutes
(the orange juice and milk will cook off,
leaving the pork to brown).
Drain the meat immediately
and place in a colander
to let the grease run off.
Serve with hot corn tortillas and salsa.
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