Tex Mex Carnitas

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Not trying to steal anyone's thunder, just another version...

A real treat for those in the know. Very popular in South Texas and
much of Mexico, and everyone makes theirs a little different. I picked
up the milk trick through an abuela on the border, it helps the browning and crispiness.

INGREDIENTS
1 t salt
1/2 t fresh ground black pepper
2 t dried Mexican oregano
1 1/2 t cumin
6 garlic cloves
2 T vegetable oil
2 chiles arbol (4 if you like more heat)
2 lb. pork butt, cut into bite-sized chunks
3 T lard, shortening, or my choice - bacon grease
1/4 cup milk

METHOD
Haul out the sacrificial pork butt, a clean cutting board, and a sharp knife.

        P.S. - look close at the sticker, you'll see the great sale they had!

Cut
the meat into big chunks, following the muscle lines. Separate the bone
(if any) and any silver skin and gristle from the meat.

Cut the pork butt into bite-sized pieces, trimming off any chunks of fat (save the fat for sausage use or rendering).

Now break out the spices.  Clockwise from 3:00 - chiles arbol, minced garlic, salt, black pepper, Mexican oregano and cumin.

Combine
the first 6 ingredients in a molcajete, mortar and pestle, or food
processor. Grind or whiz it around until you have a smooth mixture, and
empty it in a large bowl. Set aside. Put your cubed pork into the bowl,
and mix well until all meat is thoroughly coated. Cover the coated meat
and let it sit out for about 30 minutes.

Melt
the lard/shortening/bacon fat over medium heat in a large covered
skillet or Dutch oven. Dump in the pork and sear the meat quickly, then
reduce to a simmer and cover. Cook for about an hour, stirring a few
times to help the browning and prevent sticking.

After
an hour, add the milk, uncover and raise the heat to medium-high.
Simmer until most of the liquid is gone, stirring and scraping up all
the goodies off the bottom of the pan. In 15 or 20 minutes, the pork
should be all brown and a bit crispy on the outside, and tender and
yummy on the inside. Drain.

Carnitas are very versatile. It can be served as an entree, or shredded for
enchiladas, or served my favorite way - in a steamy flour tortilla with
grilled onions, avocado slices and pico de gallo!