Miguel Torress Carnitas

• 8 pounds boneless pork shoulder
• 2 cups lard
• 3 tablespoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 dried bay leaves
• 1 cup whole milk
• 1 cup Coca-Cola
• 1 orange, cut in half
• Jalapeno and Red Onion Escabeche (recipe follows)
• Green Cabbage Salad (recipe follows)
• Salsa Verde and/or Salsa Roja
• Warm corn tortillas, for serving
• 10 jalapenos, halved, seeded if desired, and thinly sliced lengthwise
• 4 medium red onions, thinly sliced
• 1/2 cup Escabeche Dressing (page 240)
• (makes 3 cups)
• 1 small head (about 1 pound) of green cabbage
• 2 medium carrots
• 1 bunch of radishes
• 1/2 cup Escabeche Dressing (page 240)
• (makes 4 cups)

1. Cut the pork shoulder into 3-inch cubes, trimming off any gristle as you go but leaving all the fat.
2. Put the pork and the lard in a large, heavy pot over high heat.
3. As soon as the lard has melted, add just enough cold water to barely cover the pork.
4. Return to a boil and then reduce the heat to medium.
5. Add the salt, pepper, and bay leaves, and stirring regularly, simmer briskly for about 1 hour, until the water has evaporated and the pork is nearly tender.
6. Raise the heat to medium-high and add the milk.
7. Simmer for 5 minutes until the milk is almost completely reduced.
8. Pour in the cola.
9. Squeeze the orange halves over the meat and add the oranges to the pot, too.
10. Cook for 10 to 15 minutes, stirring often, until the meat is crispy and deep caramel brown.
11. Remove the orange halves and adjust the seasoning.
12. Spoon the carnitas and some escabeche, cabbage salad, and salsa into each tortilla.
13. In a medium bowl, combine the jalapenos and red onions with the dressing.
14. Let sit at room temperature for at least 10 minutes and up to 2 hours before serving.
15. Remove and discard the outer layers of the cabbage.
16. Cut the head in quarters, remove the core, and thinly slice the cabbage crosswise.
17. Peel the carrots and slice them 1/4 inch thick on the diagonal.
18. Cut the slices into matchsticks.
19. Slice the radishes into thin rounds.
20. Combine the vegetables with the dressing and let sit at room temperature for at least 10 minutes and up to 2 hours before serving.

pork shoulder, lard, kosher salt, freshly ground black pepper, bay leaves, milk, cocacola, orange, red onion, green cabbage, salsa, corn tortillas, jalapenos, red onions, escabeche dressing, head, carrots, radishes, escabeche dressing

Taken from www.epicurious.com/recipes/food/views/miguel-torres-s-carnitas-377698 (may not work)