3 1/2 Lb Pork Butt
1 each Orange
1 each lime
3 each bay leaf
1 Tbsp oregano
1 Tsp cummin
1 Tsp pepper
1 Tsp thyme
8 each garlic cloves
1 each Onion
2 Cup lard
3/4 Cup coke
3/4 Cup milk
1 Tbsp salt

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1. Dissolve the Salt
In a cup of hot water, stir in the salt until completely dissolved. Set aside.

2. Sear the Pork
Heat lard in a large heavy pot over medium-high heat.
Cut the pork into 3-inch pieces. Carefully add the pork to the hot lard and sear, almost as if deep-frying, until golden brown on all sides, about 15 to 20 minutes.

3. Add Citrus
Zest the orange and lime directly into the pot.
Squeeze in the juice of both the orange and lime.
Add the squeezed orange halves and half of the lime to the pot.

4. Season the Meat
Add the smashed garlic, quartered onion, herbs, and spices.
Pour in the reserved salt water.

5. Simmer
Bring to a gentle boil, a slow simmer.
Add the milk and continue simmering for 1 hour.

6. Add Coca-Cola
After the first hour, pour in the Coca-Cola and continue simmering for another hour, maintaining a gentle, steady simmer.

7. Shred and Crisp
Remove the pork from the pot and shred with two forks.
Spread the shredded meat evenly on a baking sheet.
Broil for 5 to 10 minutes, or until the edges become crispy and caramelized.

8. Serve
Serve hot with corn tortillas and your favorite taco fixings.

Option for large group:
Cut butt into 2" chucks, deep fry at 400 for 5 minutes, Put all ingredients into roaster at 300 for 4 hours, remove meat and refrigerate for up to 2 days, put meat on baking sheet pull apart with forks, and broil for 5 to 10 minutes.

by: Brent Horton

Yield:

Servings

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