For the braised pork:
3 pounds boneless pork shoulder
1 quart vegetable oil
1/4 cup lard
5 cloves garlic, crushed
1 Spanish onion, chopped
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) bottle Mexican lager
1/2 cup freshly squeezed orange juice
1 navel orange, peel left on, quartered
1 bay leaf (preferably fresh)
1 teaspoon whole black peppercorns
5 sprigs thyme
10 whole allspice berries
5 whole cloves
1/4 cup kosher salt
For the carnitas:
1/4 cup vegetable oil
2 red onions, thinly sliced
1/4 cup minced garlic
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
Kosher salt and freshly ground black pepper
1. Preheat oven to 300 degrees.
2. To braise the pork, combine all the ingredients for the braised pork in a large roasting pan. Cover the pan snugly with aluminum foil, and roast for 3 hours.
3. Take the pan out of the oven, and allow the meat to rest in the braising liquid for 15 minutes. (At this point, the meat can be refrigerated in the braising liquid for up to 2 days.) Transfer the meat to a large platter or rimmed baking sheet, and discard the braising liquid and solids. When the meat is cool enough to handle, gently pull it apart into large pieces with your fingers or two forks.
4. To finish the carnitas, heat the oil in a large cast-iron skillet over medium-high heat until it shimmers. Add the shredded pork, onions, and garlic, and cook the meat to crisp it on one side, 1 to 2 minutes (it will happen quickly). Carefully turn the pork (beware of spattering oil), and add the cilantro and lime juice. Season to taste with salt and pepper.
Per serving: 704 calories, 41 grams protein, 9 grams carbohydrates, 6 grams sugar, 55 grams fat, 157 milligrams cholesterol, 1,000 milligrams sodium, 1 gram dietary fiber.