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Alright, don’t linger, let’s plan this mike's carnitas menu with 36 materials which are surely easy to obtain, and we have to process them at the very least through 14 ways. You should commit a while on this, so the resulting food could be perfect.
Composition of Mike's Carnitas:
- Provide - ● For The First Stage
- Get 10 Pounds - Boneless Pork Tenderloin
- Require 2 (14 oz) Cans Beef Broth
- Give 1 tbsp for Fresh Ground Cumin
- Provide 1/2 Dos Equis Beer
- Need 1 LG Vidalia Onion
- Prepare 1 - LG Cinnamon Stick
- Provide 1 tbsp of Sweetened Condensed Milk
- Take - ● For The Second Stage
- Require 4 of LG Jalapeños [halved - deseeded]
- You need 1/2 LG Chopped Green Bell Pepper
- Make ready 1/2 Bottle - LG Mexican Coke
- Provide 1/2 Bottle for Dos Equis Beer
- You need 1 tbsp of Fresh Ground Cumin
- Need 1 tsp for Crushed Mexican Oregano
- You need 1 tsp of Crushed Bay Leaves
- You need 1/2 LG Orange [with juice]
- Make ready 1 for Medium Lime [with juice]
- Take for ● For The The Third Stage
- You need 2 Pounds for Manteca Lard
- Need - ● For The Fourth Stage
- Provide for Seal Tightly In Tin Foil With One Cup Pork Juice
- Need 1 Cup Of Your Favorite Red Salsa [optional]
- Need ● For The Sides [as needed]
- Give for Warm Flour Tortillas
- Make ready for Mexican Sour Cream
- Require Leaves Fresh Cilantro
- Give Mexican 3 Cheese
- Prepare of Green Salsa
- Require of Red Salsa
- Require of Pico de Gallo
- Take of Guacamole Dip
- Get of Red Onions
- Prepare - White Onions
- Need Sliced Radishes
- Make ready Sliced Cabbage
Mike's Carnitas how to cook:
- 10 Pounds of frozen boneless Pork Tender Loin pictured. Dethaw and brine overnight.
- Add everything in the first stage and allow to simmer in a crock pot for 10 hours. Pull the majority of fluid from your pork and place broth in fridge. You will need it later.
- Add everything in the second stage and allow to simmer for 2 additional hours in your crock pot.
- Important: Shread pork into large chunks. Pull and chop all vegetables within the crock pot separately.
- Stage three. Two pounds of lard pictured.
- Heat your lard and add your large pork chunks.
- Fry until crispy on the outside but moist on the inside.
- Fry pork in batches for 13 minutes a piece.
- Drain. Then add the juice of one orange and one small lime. Add 2 cups pork juice and 1 cup of your favorite red salsa. Salsa optional.
- Chop up your vegetables and add to fried pork.
- Mix well.
- Seal tightly with tin foil and leave in the oven at 250° for 1 hour or until ready to serve.
- Serve with assorted condiments and ice cold Mexican beers.
- Enjoy!
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