Ingredients
12
12 servings
- •5 lb pork shoulder, cut into 2-inch (5-cm) cubes
- •2 large white onions, chopped
- •10 avocado leaves
- •1 teaspoon freshly ground black pepper
- •¼ cup kosher salt
- •6 cloves garlic, grated
- •2 dried bay leaves
- •cold water
- •½ cup orange juice
- •½ cup milk
- •12 oz Mexican-style cola
- •3 lb lard, cut into large cubes
- •white corn tortilla
- •guacamole
- •pickled vegetable
- •chopped fresh cilantro
- •Lime wedge
- •cilantro rice
- •pinto bean
Instructions
- In a large pot, combine the cubed pork shoulder, onions, avocado leaves, black pepper, salt, garlic, and bay leaves. Add enough cold water to cover the meat. Bring to a boil over high heat, then continue to boil for 20 minutes.
- Add the orange juice, milk, and cola, return to a boil, and simmer until the liquid has reduced by half, about 1 hour.
- Add the lard, let it melt, then boil off the rest of the liquid until the meat begins to fry, 1 hour more.
- Once the meat turns dark golden brown and crispy, scoop it out of the pot and onto a paper bag or paper towel-lined baking sheet to drain.
- Serve with corn tortillas, guacamole, pickled vegetables, cilantro, lime wedges, cilantro rice, and pinto beans.
- Enjoy!
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