Prepare the pork butt by carefully trimming along the bone line and cutting the meat into 2-3 inch cubes. You will need approximately 6 pounds of cubed meat for this recipe. Season the pork chunks with coarse salt ahead of time and refrigerate for a few hours to let the salt work its magic.
2
Heat the lard to approximately 300-320°F in a large pot. Gradually add the pork chunks while maintaining a temperature between 275-300°F for a slow boil. Stir occasionally to prevent sticking. Maintain this temperature for about 30 minutes.
3
Add the onion and garlic cloves to the pot. The temperature will drop to around 200°F. Continue cooking for another 15-20 minutes.
4
Prepare a brine mixture by dissolving coarse salt in water. Add half a cup of Mexican Coke (made with cane sugar), orange juice, and the orange rind. Stir this mixture into the pot and combine well.
5
Continue cooking for another 15-20 minutes until the meat becomes tender and develops a beautiful color. The carnitas should be fully cooked in about 1 hour total.
6
Remove the cooked pork from the lard and allow it to cool slightly. Shred or break the meat into bite-sized pieces suitable for tacos.
7
Lightly coat a griddle with some of the lard and warm the corn tortillas, making them pliable without breaking them apart.
8
Sear the shredded pork on the same griddle with a little lard until it develops a light golden color.
9
Assemble the tacos using pairs of corn tortillas (a copia), fill with the carnitas, add diced onion, cilantro, and a squeeze of fresh lime juice. Top with your choice of salsa verde.
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