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Mike's Carnitas
Mike's Carnitas

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We hope you got insight from reading it, now let’s go back to mike's carnitas recipe. You can have mike's carnitas using 36 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to cook Mike's Carnitas:
  1. Provide ● For The First Stage
  2. You need 10 Pounds Boneless Pork Tenderloin
  3. Provide 2 (14 oz) Cans Beef Broth
  4. You need 1 tbsp Fresh Ground Cumin
  5. Take 1/2 Dos Equis Beer
  6. Take 1 LG Vidalia Onion
  7. Prepare 1 LG Cinnamon Stick
  8. Prepare 1 tbsp Sweetened Condensed Milk
  9. Get ● For The Second Stage
  10. You need 4 LG Jalapeños [halved - deseeded]
  11. Get 1/2 LG Chopped Green Bell Pepper
  12. You need 1/2 Bottle LG Mexican Coke
  13. Get 1/2 Bottle Dos Equis Beer
  14. Get 1 tbsp Fresh Ground Cumin
  15. Use 1 tsp Crushed Mexican Oregano
  16. Prepare 1 tsp Crushed Bay Leaves
  17. Use 1/2 LG Orange [with juice]
  18. You need 1 Medium Lime [with juice]
  19. Get ● For The The Third Stage
  20. Use 2 Pounds Manteca Lard
  21. Get ● For The Fourth Stage
  22. Provide Seal Tightly In Tin Foil With One Cup Pork Juice
  23. Take 1 Cup Of Your Favorite Red Salsa [optional]
  24. You need ● For The Sides [as needed]
  25. Get Warm Flour Tortillas
  26. Use Mexican Sour Cream
  27. Provide Leaves Fresh Cilantro
  28. Get Mexican 3 Cheese
  29. Provide Green Salsa
  30. Take Red Salsa
  31. Prepare Pico de Gallo
  32. Use Guacamole Dip
  33. Provide Red Onions
  34. Take White Onions
  35. Provide Sliced Radishes
  36. Get Sliced Cabbage
Instructions to make Mike's Carnitas:
  1. 10 Pounds of frozen boneless Pork Tender Loin pictured. Dethaw and brine overnight.
  2. 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.
  3. Add everything in the second stage and allow to simmer for 2 additional hours in your crock pot.
  4. Important: Shread pork into large chunks. Pull and chop all vegetables within the crock pot separately.
  5. Stage three. Two pounds of lard pictured.
  6. Heat your lard and add your large pork chunks.
  7. Fry until crispy on the outside but moist on the inside.
  8. Fry pork in batches for 13 minutes a piece.
  9. 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.
  10. Chop up your vegetables and add to fried pork.
  11. Mix well.
  12. Seal tightly with tin foil and leave in the oven at 250° for 1 hour or until ready to serve.
  13. Serve with assorted condiments and ice cold Mexican beers.
  14. Enjoy!

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