Home-Cooked Carnitas - Carnitas Caseras

- 4 tbsp lard
- 3 lb pork, cut into 2-inch cubes
- 1/2 medium white onion, sliced
- 4 fresh marjoram sprigs
- 4 fresh thyme sprigs, or scant 1/4 tsp dried
- 3 california bay leaves, broken up
- 10 peppercorns, crushed
- 1 orange, cut into eighths
- 1 cup milk
- 1 pinch sea salt to taste
Heat the lard in a heavy pan, add the meat, and fry, stirring and turning it over from time to time, until lightly golden - about 8 minutes. Add the onion and stir well. Cook for 8 minutes longer or until the meat is well browned. Add the remaining ingredients, cover the pan, and cook over low heat until the meat is just tender, not falling apart - about 20 minutes. There should be plenty of pan juices. Remove the lid, increase the heat, and fry, stirring and scraping the bottom of the pan, until the juices have been absorbed - about 10 minutes. Drain off the extra fat and serve.
Thanks to: The Art of Mexican Cooking From the collection of Jim Vorheis