By Libbie Summers
Recipe by Pati Jinich (with a couple of tweaks)
I’ve been making carnitas since as long as I can remember, but it wasn’t until the blizzard that hit New York City in January 2016 (when I made Pati Jinich’s recipe) that I upped my carnitas game. I was in NYC food styling a shoot for Better Homes and Gardens for their May issue (we were working 3 months in advance) and we were featuring Pati’s recipes from her new book. This was one of them…and it changed my life forever. Just the addition of one or two ingredients and a whole new world opens up. It’s easy, it’s affordable, it feeds a crowd and it’s damn near impossible to beat.
What you need:
1/2 a white onion, peeled and coarsely chopped
6 cloves garlic
*1/2 whole jalapeno (cut lengthwise) *my addition
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
4 whole cloves, stems removed *(I used 1/4 teaspoon ground cloves)
1 tablespoon kosher or coarse sea salt, or to taste
1 tablespoon lard, vegetable shortening or oil
4 to 5 pounds boneless pork shoulder or butt, cut into 4-inch chunks, fat on!
Kosher or flake sea salt
2 bay leaves
1 cup freshly squeezed orange juice
2 tablespoons sweetened condensed milk
Corn tortillas, charred for serving
Salsa verde, for serving (optional)
Radish, cut into matchsticks for serving (optional)
Cilantro, chopped for serving (optional)
What to do:
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