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Puree until smooth. Set a large Dutch oven or heavy casserole over medium-high heat. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pork chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes. Pour the onion mixture over the meat.

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Simmer on medium, uncovered, for one hour. Stir the meat every 15 minutes to ensure it doesn't stick to the bottom of the pot. 5. Add the garlic, onion, cinnamon, bay leaves, salt, oregano, thyme, milk and beer to the pot. Stir well to combine. Continue simmering on medium heat, uncovered, for an additional hour.

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Add the Allspice and bay leaves to toast until fragrant. Deglaze the entire pan by squeezing the juice of the oranges. Add in the peels of one orange, the Coca-Cola, sweet condensed milk, and the.

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Next reduce the heat, then add the onion, garlic, black pepper, cumin, Mexican oregano, cloves, and bay leaf, juice of an orange, the peels, water, & evaporated milk. Slow cook for 1 1/2 hours between 200-220 degrees Fahrenheit. Add Mexican coca-cola and slow cook for another 20 minutes. Remove from pot and let it cool.

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Add evaporated milk, orange juice and zest, garlic, cumin and oregano to the pot and bring to a simmer over medium heat. Step 4 Reduce heat and cover, cook approximately 1.5-2 hours until the meat is fork tender.

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Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours. Preheat oven to 450 degrees F (230 degrees C).

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Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and.

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Place the pork, lard, water, garlic, and salt in a large Dutch oven or cast iron pot. Cook the pork covered on medium-high heat for about 45 minutes, bringing everything to a boil. After the meat is cooked, remove the lid of the cast iron pot, remove most of the cooked liquid, and reduce the heat to medium-high.

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The high sugar content in sweetened condensed milk is the key to this process. Sugar browns easily when heated and is the main component of caramelization. For this reason, adding sweetened condensed milk to carnitas makes for an extra flavorful meal, as the caramelization process soaks up all the extra flavors that would otherwise be left.

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Cover tightly with foil and slide into the hot oven. Set the timer for 1 1/2 hours. Brown the pork. Remove the pan from the oven and uncover. Test the pork: it should be almost tender when pierced with a fork. (If the meat is still very firm, re-cover and bake for an additional 20 minutes or so, then re-test.) Raise the oven temperature to 450.

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Sweetened condensed milk helps build color while also adding just the right balance to the slightly spicy and savory elements of carnitas. Sweetened condensed milk is a product that dates before.

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Directions. Process 3/4 cup water, onion, garlic, 1 1/2 teaspoons salt, marjoram, thyme, pepper, cumin, and cloves in a blender until smooth, about 20 seconds. Set aside. Sprinkle pork evenly with.

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Even loin will ultimately need 1 hour, though, so keep this in mind. Carnitas is a process. Once you put in the first pork item, add all the remaining ingredients and let things cook at about 195°F, more or less, until all the various piggy bits are soft and tender.

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Carnitas can be made up to three days ahead of time and stored in an airtight container in the refrigerator. 3/4 cup water, onion, garlic, 1 1/2 teaspoons salt, marjoram, thyme, pepper, cumin, and cloves should be strained in a blender until smooth. In a mixing bowl, combine the orange juice, sweetened condensed milk, and bay leaf.

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Preheat the oven to 450°F (232°C) If your pot isn't ovenproof, transfer the pork and fat to a dish of some sort that's ovenproof. Slide the pork into the oven, uncovered, and let it fry in its own fat until it's browned, 20 to 30 minutes. There's no need to stir. Serve it straight from the pot.

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Other sweet and savory pairings, however, have a more long-standing tradition behind them, as quite a few cooks in Mexico apparently add sweetened condensed milk to their carnitas during cooking. This ingredient has long been a staple in Latin American kitchens, perhaps thanks in part to being heavily marketed in the region since the 1920s.