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Hugo’s Pork Carnitas


6 lb. boneless pork butt 

6 cups pork lard  

1 can/bottle beer such as Modelo or Corona  

1/2 cup fresh orange juice 

1/2 cup fresh lime juice  

1/2 cup water  

1/4 teaspoon dried thyme  

1/4 teaspoon cumin seeds 

1/2 teaspoon dried oregano  

1 bay leaf  

1 large garlic clove 

1 guajillo pepper, deseeded 

1 tablespoon kosher salt  

16 corn or flour tortillas  

1 cup white onion, diced small dice

1 cup cilantro, chopped  

2 limes, cut into wedges

6-8 radishes, shaved or thinly sliced

1 cup salsa (use your favorite homemade sauce or your favorite brand)


  1. Rinse and dry the pork butt, cut into fist-sized chunks. 
  2. Preheat a Dutch oven over high heat.
  3. Add lard and allow to heat. Add pork pieces one at a time being very careful not to splatter oil. The meat should be completely covered with the lard. This step is very important to sear the meat and give it a nice golden brown color.
  4. Allow to cook for 20 minutes. Add beer, orange juice, and lime juice.
  5. Blend together water, spices, garlic, guajillo pepper, and salt; add to the meat.
  6. Lower temperature to medium-low, and cook uncovered for 2.5 to 3 hours or until meat is fork-tender and golden brown.
  7. Remove meat from Dutch oven and shred with two forks. Enjoy while hot!

To serve:  Heat tortillas and place all ingredients out for making tacos!  Place meat in taco and top with onions, cilantro, radishes, and a squeeze of lime juice and your favorite salsa.

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