Authentic Mexican Pork Carnitas

Dive into the world of Authentic Mexican Pork Carnitas, where tender, slow-cooked pork is infused with a blend of aromatic spices and citrus notes, creating an irresistible dish that's both flavorful and satisfying. This traditional recipe has been passed down through generations, and now you can bring this mouthwatering taste of Mexico to your own kitchen. Serve it up in tacos, burritos, or simply enjoy it on its own – there's no wrong way to savor these delicious carnitas.

INGREDIENTS

• 1.2kg Pork Butt
• 500g Lard
• Salt
• 2 Bay leaves
• 2 Garlic cloves
• 2 Oranges, juiced
• 1 bottle Mexican Cola (Jarritos)
• Tortillas
• Diced Onion
• Coriander, to garnish
• 8 Tomatillos
• 1 Jalapeno, deseeded
• 1/2 bunch Coriander
• 1/2 Onion
• Salt to taste

DIRECTIONS

1. Preheat Firehawk Kamado Grill: Start by preheating your Firehawk Kamado Grill to medium-high heat (around 350°F/175°C) using lump charcoal or wood chunks for added smoky flavour. Set it up for indirect cooking.

2. Season and sear the pork: Trim any excess fat from the pork shoulder or pork butt, leaving some for flavour. Cut the meat into large chunks (about 2 to 3 inches). Season generously over the pork pieces with salt. Heat lard oil in a cast-iron dutch oven over direct heat on the grill. Sear the seasoned pork chunks on all sides until nicely browned.

3. Slow cook the pork: Move the skillet or pan to the indirect cooking area of the grill. Add chopped onion, bay leaves, minced garlic, orange juice and Mexican Cola to the pan. Pour in chicken broth, orange juice, and lime juice. Cover the grill and let the pork cook slowly for approximately 2.5 to 3 hours until the meat is tender and easy to shred.

4. Shred the pork: Once cooked, remove the pork from the grill and allow it to rest for a few minutes. Use two forks to shred the meat into smaller pieces, removing any large chunks of fat or connective tissue.

5. Crisp the carnitas: Place a cast-iron skillet or griddle on the grill over direct heat. Add a small amount of the cooking liquid from the pork to the skillet. Transfer some of the shredded pork into the skillet, spreading it out evenly. Cook for a few minutes, then flip the meat and cook for a few more minutes to crisp up the edges. Repeat this process in batches until all the shredded pork is crispy.

6. Prep the Salsa Verde: Remove the husks from the tomatillos and rinse them under water to remove any stickiness. Cut the tomatillos in half. Transfer the tomatillos to a blender or food processor, add the fresh coriander leaves, onion, and a pinch of salt. Blend until you achieve a smooth and well-combined consistency. If you prefer a chunkier salsa, blend for a shorter duration.

7. Adjust the seasoning:Taste the salsa verde and add more salt or lime juice if desired. You can also add extra jalapeño for additional heat if you prefer a spicier salsa.

8. Crisp the carnitas: Warm the corn tortillas on the grill for a minute or two on each side. Serve the carnitas in the warm tortillas and garnish with chopped onion, cilantro and salsa verde.

Notes