Carnitas. Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.

Arrange the pork on the grate and top with the onion and garlic. Carnitas -- which means "little meats" in Spanish -- is a Mexican pork dish. An inexpensive, heavily marbled cut of pork, such as boneless Boston butt, pork shoulder or picnic ham, is braised or simmered for several hours with seasonings and lard until it is so tender that is can be shredded. You can have Carnitas using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Carnitas

You need 1 of pork shoulder without the bone.
You need 26 oz of pork lard or vegetable if you can't find the pork one.
It's 4 of pork ears.
You need 1/2 cup of light beer your choice.
You need 1/2 cup of evaporated milk about (6oz).
It's 2 of oranges cut in half.
It's 1 stick of cinnamon.
You need 4 of Bay leaves.
It's 4 clove of garlic.
Prepare 1 pinch of Oregano.
You need 1 pinch of thyme.
It's 1 tbsp of salt.
It's 1/4 piece of of onion.
You need 1 cup of water.

Carnitas originated in the state of Michoacan of Mexico, and in its most original and authentic form, is pork meat…fried in pork fat. These days, the famous Mexican dish is looking a little different in most kitchens, and the world's cholesterol levels are all too thankful for it. Mexican Carnitas Ever hear of carnitas? They're easy-to-make pork crisps that are very popular in Mexico.

Carnitas instructions

cut the shoulder into medium size squares.
with the stove off,in a deep pot add the lard and cup of water, the lard has to be cold so it doesn't jump on you, then turn on the stove and let this boil..
the water is to prevent the lard from frying the meat. Once is boiling add the pork, squeeze in the juice of the oranges and leave the peels in the pot, keep the tempeture on medium..
Let this cook for 30 min you don't have to cover the pot. stir once in a while to prevent the meat from sticking on the bottom.
add the ears and move the meat around to make sure everything fits in the pot and let it boil for 30 min..
add onion, garlic, cinnamon, Bay leaves, Oregano, milk, beer and salt. and let it cook for 1 hour..
by now the meat should be ready. take all the meat out and only the meat not the juice on a colander to drain extra juice..
Now if you let the juice seat until is cold you can scoop the lard from the top and reuse it or just discard this is up to you I will use..
Chop the meat and now you can eat it on tacos or serve in a plate with a side of rice and refried beans..
To top the tacos you need to chop onion, cilantro, add some lime and salsa..

The secret to this recipe is the quick frying. It's basically crispy, savory chunks of tender pork. They are particularly great for filling tacos and burritos. Pork carnitas—Mexican braised and fried pork chunks with their addictively crisp edges—were unfamiliar to me until I tried this recipe. Which is weird, because I love pork and I love Mexican food, but never the twain had met in the gloriousness that is carnitas.