Pork Carnitas

Pork Carnitas
Serves 12


  • 2 Cups Pork Lard
  • 1/4 Cup 24803 Elite Major Pork Stock Base, No MSG Added 00073292248030
  • 1/4 Cup 20216 Elite Major Ancho Base, No MSG Added 10073292202169
  • 4 Each Large Red, Yellow or White Onions, cut in Wedges
  • 4 Each Medium Sour Oranges, cut in wedges
  • 8 Each Bay Leaves
  • 3 Each Mexican Cinnamon Sticks, cracked into several pieces
  • 12 Lbs. Pork Shoulder, cut into 2-3" chunks


  1. Melt lard in small pan
  2. Dissolve both Major Bases into lard
  3. Add all ingredients to a full-sized stainless hotel pan
  4. Toss well to coat all ingredients with lard mixture
  5. Juice the oranges over the pan and place orange wedges evenly-spaced into hotel pan
  6. Cover tightly with heavy duty aluminum foil
  7. Bake in a preheated 250°F convection oven for 3-4 hours or until pork is tender, and a skewer slides in and out with no resistance
  8. Remove oranges, onions, bay leaves, and cinnamon and discard
  9. Shred pork into smaller chunks
  10. Pork can be cooled for use later or used immediately
  11. At time of service, crisp pork in a hot skillet or flat top
  12. Serve in tacos, enchiladas or sandwiches
  13. Top with green or red salsa if desired