• To the pork butt/shoulder, cut it into smaller chunks. Cut some excess fatty skin pieces.

• To a large dutch oven/pot, add the lard on medium high heat, until it's fully melted.

• In batches, fry the pieces of pork for about 5 minutes. Once browned, set aside until you've finished frying all the pork.

• Add the remaining ingredients into the pot of lard; water, evaporated milk, orange, onion, garlic, bay leaves, cloves, peppercorns, coca-cola and the fried Pork pieces. Cover, bring to a boil, lower heat and Cook on Medium low for 2.5 - 3 hours or until its easily shreddable.

• Take the carnitas out of the lard & place them in a separate dish. Shred the Pork pieces to use in Tacos, Tortas or Gorditas.

• Our favorite way to Enjoy Carnitas is Tacos; warmed up Corn Tortillas loaded with shredded Carnitas, topped with Salsa or Hot Sauce from D&P Bakery, purple onions and a shake of parsley and oregano.

Feel free to tag us at @dessertbeforevareniki with your favorite toppings and ways to eat Barbacoa

Have leftovers?

Add the Carnitas pieces to the Air fryer and crispy pork pieces along with homemade Beans.