Ingredients
5lbspork shoulder,cut into cubes
2largewhite onions,chopped
10avocado leaves
1tsppepper
¼cupkosher salt
6clovesgarlic,grated
2bay leaves,dried
cold water
½cuporange juice
½cupmilk
12ozmexican style soda
3lbslard,cut into large cubes
white corn tortilla
guacamole
pickled vegetable
fresh cilantro,chopped
lime wedge
rice,made with cilantro
pinto bean
Preparation
To a large pot, add the cubed pork shoulder, onions, avocado leaves, pepper, salt, garlic, and bay leaves. Add enough cold water to cover all the meat. Bring to a boil over high heat, then continue to boil for 20 minutes.
Add the orange juice, milk, and cola, return to a boil, and simmer until the liquid has reduced by half.
Add the lard, let it melt, then boil off the rest of the liquid until the meat begins to fry,.
Once the meat turns dark golden brown and is crispy, scoop it out of the pot and onto a paper bag or paper towel-lined baking sheet to drain.
Serve with corn tortillas, guacamole, pickled vegetables, cilantro, lime wedges, cilantro rice, and pinto beans.
Enjoy!
