CARNITAS

For the Carnitas

Preheat the oven to 300 °F.

Season the pork generously in salt, then allow the pork to sit at room temperature for 30 minutes.

Meanwhile, add the lard, orange juice and orange rinds, cola, onion, garlic, bay leaves, oregano, and cumin seeds to a large dutch oven

Cover the dutch oven and bring to a simmer over medium heat.

Add pork to the dutch oven, making sure to mostly submerge all of the pork pieces. Bring the liquid back to a simmer, then transfer the uncovered dutch oven to the preheated oven. Allow the pork to cook for 1 ½ hours, making sure to stir every 30 - 45 minutes.

After 1 ½ hours, add the evaporated milk and stir to combine. Return to the oven to finish cooking for an additional 1 ½ hours.

Shred and serve the carnitas; or separate the meat, reserving about 1 cup of the cooking liquid, and refrigerate overnight.

When ready to reheat, roughly chop or shred the carnitas and toss with a few tablespoons of the reserved large mixture (melted, if necessary). Add the carnitas to a sheet tray and broil for about 8-10 minutes. Alternatively, reheat on the stovetop in a large skillet until heated through, about 6-8 minutes.

For the Carnitas Tacos

Add 2-3 tablespoons of carnitas to each tortilla. Top with cilantro and white onion. Then, garnish with lime wedges before serving immediately.

For the Carnitas Taquitos

Preheat ¼ inch of neutral oil in a large skillet to about 350 °F.

Warm tortillas to make them pliable over an open flame.

Add 2-3 tablespoons of carnitas to the tortillas, then roll tightly.

Once rolled, secure the rolled tortillas with a pair of tongs or by inserting toothpicks.

Carefully lift and place the taquito into the preheated oil seam side down. Fry the flautas until sealed, about 1-2 minutes, then continue frying until golden brown on all sides, 1-2 minutes per side.

Transfer the fried flautas to a paper towel-lined sheet tray. If applicable, remove the toothpicks from the flautas before serving.

Garnish with a drizzle of crema, a sprinkle of cotija cheese, lime wedges, and cilantro leaves. Optionally, serve the flautas over a bed of iceberg lettuce.

For the Carnitas Nachos

Preheat the oven to 375 °F.

Assemble nachos as desired: layered chips, cheese, Carnitas, and toppings of choice on a baking sheet.

Bake for 20 minutes or until the cheese has fully melted.

Serve with sour cream, guacamole, and radishes.

For the Carnitas Cuban Sliders

Preheat the oven to 375 °F. Place a large sheet tray into the oven to preheat.

Cut the slider buns in half horizontally and brush the cut-side with melted butter.

Place the bottom half of the buns (cut-side down) on another sheet tray.

Spread the bottom half of the buns with mustard and layer with ham, carnitas, dill pickles, and swiss cheese.

Add the top half of buns (cut-side up), then place the preheated sheet tray to the top of the slider stack. Weigh the sheet tray down with a large cast iron pan to compress the sliders.

Bake the sliders in the preheated oven for 5-7 minutes, then remove the weighted sheet tray and continue to bake for 10-15 minutes or until golden brown and warmed through.

Serve warm.