|7 lb Pork Roast, butt or shoulder
2 Oranges -- Sliced
1 cup Cilantro Leaves -- Chopped
1 teaspoon Oregano -- Crumbled
1 teaspoon Cumin -- Ground
1 teaspoon Coriander -- Ground or Crushed
3 Onions -- Chopped
4 lbs Lard
Place lard in a heavy, deep pot, over medium-low heat.
Trim fat from the meat and cut the meat into 3-inch
cubes and lightly salt.
When the lard has melted, place the meat, orange slices,
cilantro, oregano, cumin, coriander and onions in the pot.
(Melted lard should completely cover the meat.)
Cook over medium-low heat 2 to 2 1/2 hours.
The lard will begin to boil after 30 minutes.
The orange slices supply the water which allows
the lard to boil.
Boil gently through the cooking process.
As the water gradually cooks away, the temperature
of the lard will rise, allowing the meat to brown.
Place in baking pan and sprinkle with garlic powder,
bake in a 350 F oven for 45 minutes until meat is
very well browned.
Drain on paper towels.
The carnitas, when done, will have a dry, crisp
exterior with a moist, succulent, tender interior.
Serve as is or shred pork for tacos, tortas,
tostadas, or burrito filling.
Also is used in many other dishes