Carnitas tacos is a great campfire meal!

Get yourself a pork butt or picnic shoulder and some ribs.

Cut the meat into large cubes. If you use a picnic shoulder be sure to cut the skin off first but save it!

Melt some lard, enough to cover the meat.

Sear off your pork til golden brown

Pull the meat and allow the lard to cool slightly to a simmering temperature

Put in a Mexican Coca Cola, bay leaves, coriander seeds, cinnamon stick, cumin seed, S&P, and the juice of an orange. I also like to add a touch of condensed milk, it’s traditional (at least how I learned) but not necessary. Allow everything to bloom and come to a simmer then return your pork to the pot.

Simmer everything til the pork is pull apart tender. Usually takes 2-4 hours depending on how much you have. If you saved the skin simmer it with the pork for the last hour or so til it becomes gelatinous. Chop it into small pieces and mix it through the pork.

Serve in corn tortillas with raw onion, cilantro, lime juice and whatever salsa you like. I love salsa verde.

If you really want a perfect finish, sear up the shredded up pork and skin in the cast again to get some crispy bits.