There are many different wants to make carnitas, but this is the authentic way. Confit the pork shoulder in pork lard. No Coca-Cola or other frequently added ingredients. Just served with a homemade roasted jalapeño poblano salsa on corn tortillas. Keep it simple.

Prepare the pork. Trim off excess fat and remove any remaining silver skin from the shoulder or butt (same cut). Cut into palm sized chunks and season with cumin, coriander, oregano, garlic powder, and salt.

In a large Dutch oven, melt 2 lbs of pork lard over medium-low heat. Add aromatics to the Dutch oven: 1 yellow onion, 1 head of garlic, 1 orange, and 5 bay leaves. Fully submerge the pork in the lard and place in a preheated oven to 250 degrees for 2.5 hours to confit.

Make the salsa. Place 1 poblano and 2 jalapeño peppers in a countertop broiler and char the skins on all sides. Remove and tent with foil for 5 minutes before removing the skin, pith, and seeds. Meanwhile, slice an X into the bottom of 2 roma tomatoes to make skin removal easier and parboil until the skins have loosened. Remove and cool for 5 minutes before removing the skin and the core. Place the prepared poblano, jalapeños, and roma tomatoes in a food processor with 1/2 white onion, 2 cloves of garlic, 1/2 bunch of cilantro, and the juice of 1 lime. Blend well and season with salt to taste.

Finish the carnitas. After 2.5 hours, heat a large cast iron skillet over medium-high heat and place the tender chunks of pork in the skillet with a ladle full of the lard they cooked in. Crisp the carnitas until they are golden brown and even slightly charred on the edges.

Serve the carnitas on warm corn tortillas with the roasted jalapeño poblano salsa on the bottom and diced white onion and cilantro on top with a wedge of lime.