4lbPork buttOther meat like rib or pork feet can also be added or substituted
2Orange juice and peel
2Bay leaf
1½head Garlic
2sprigs Thyme
¼cupSalt
Optional
1cup Evaporated milk
1teaspoonBlack pepper
1 Onion
Pico de gallo
2Tomatodiced
1Red oniondiced
1Avocadodiced
2sprigs Cilantro
2tablespoonsExtra virgin olive oil
½teaspoon Salt
Instructions
Meat
In a big enough pot, heat on high temperature as much lard as needed the meat to be completely submerged. Optionally cut the meat up to smaller pieces.
Once the lard is melted and starts to boil, lower the heat to medium-low, add the salt, garlic, laurel, thyme, squeezed orange juice, orange peel and any other optional spices, herbs or vegetables too.
Turn the meat every 30 minutes, otherwise it may burn down.
After about 90 minutes of slow cooking, check the meat if it can be pulled apart with a fork.
Remove the orange peel and increase the heat to high. Fry the meat until it gets a golden brown crust.
Remove the meat from the lard, pull and serve.
To keep the meat fresh and tasty as long as possible, we have to isolate it from the air. Keep the leftover submerged in lard in a cool place where it can solidify and seal off the meat from air.
Pico de gallo
Dice up the tomato, onion and avocado. Mix it up with finely chopped cilantro and extra virgin olive oil.