you then de-bone and cut into cubes about the size of your fist
you cook with garlic and bay leaves, i use a large tea ball to keep the ingredients from floating in my batch
carnitas are cooked in a large copper pot to evenly distribute the heat, this pot can handle up to about 35-40 lbs (i purchased it in 2001 for about 125$, not sure what a pot this size would run now). you clean the pot with salt, a little bit if vinegar and lemons, its amazing how well this will make the pot shine.
this is my setup (some use a rock ring firepit, i like to keep it easier)
carnitas are cooked in lard, for the 13.5lbs i made i used 10lbs of lard (more than needed, but i like to make sure all my meat is submerged)
Edited by Brian Smith, 23 November 2009 - 08:32 AM.