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Originally Posted by lewdog
Ok well time to get serious as well because I am really not sure how they normally cook them? In a big pot? When do you add the lard? When do you add the milk? Next time I might be ambitious. Someone told me once it's cooked I need to shred the meat on a pan, poor juices over it and cook in the oven to crisp up the edges like carnitas normally turns out. That is supposed to help not make it like a soggy pork roast type of meat.
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Lew, I do carnitas in a dutch oven. I get a pork shoulder, cut the fat cap off and cube the pork. I add the cubed up pork to the dutch oven and add the cut up fat cap allowing them to cook in their own fat. Over time, the fat will reduce down and you can almost see it crystallize on the pork.
If you don't have enough fat, you can go to the butcher in your grocery store and ask them for some pork fat and they'll likely just give it to you.
Carnitas are my favorite food.
EDIT: A lot of carnitas I've had in Mexico will add a can of Coke to the pot, but its not necessary.