3 lbs. pork (boneless ribs work well /1.36kg) cut into 1″-2” cubes (2.5cm/5cm)
1 cup water (240ml)
¼ cup lard (50g)
1 unpeeled orange, cut in half
1 cup or evaporated or whole milk (240ml)
12–16 corn tortillas (Heat in advance, keeping them warm and ready to serve)
Place pork meat in a 6 qt Dutch oven or saucepan (6lt) and add water. Bring to a simmer, cover, and cook for 20-25 minutes, until all the pork is browned and cooked through. Uncover the pork and continue to simmer until the water has evaporated, about 10 minutes. Use a spatula to turn the pieces of pork so they do not stick to the bottom of the pot.
Add the lard and orange halves and continue to cook for about 20 minutes. Occasionally turn the pork pieces with a spatula, so that they brown evenly. Add the milk to the pot and continue to cook the pork for another 20 minutes, until the carnitas are golden brown. Using a slotted spoon, remove the carnitas from the cooking pot and drain on paper towels.
Serve warm with corn tortillas and salsa.
If your cooking pot is messy after making the carnitas, simply allow the cooking pot to cool, drain the excess cooking fat, and fill the pot with water. Return the pot to the stove, and bring the water to a boil for about 10 minutes. Turn off the heat and let the pot cool down. Drain the water and easily remove the baked-on residue.