Zest an orange and then squeeze the juice from the orange. Add them together in a bowl and set aside.
1 orange
In a large Dutch oven (or heavy-bottomed pot), heat 2 Tbsp lard over medium-high. Add the meat, a little at a time, being careful not to crowd. Cook first layer of meat until browned, remove and cook next layer of meat until browned and then remove.
When meat is browned and removed to a plate, add the onion and garlic to the Dutch oven. Cook until tender, about 5 minutes or so, stirring occasionally. Return meat.
1/2 cup chopped onion, 3 cloves garlic
Add the reserved orange zest and juice and the next 6 ingredients to the Dutch oven (through the chile pepper). Bring to a boil and then reduce the heat and cover. Simmer for 2 hours.
Bring back up to a gentle boil and cook, uncovered 15 to 20 minutes more or until most of the liquid is evaporated, stirring occasionally. Remove the thyme sprigs and bay leaves and either go to the next step or store the meat until ready. The meat can be stored at this point in the refrigerator for up to 3 days.
When ready to make the carnitas, heat 1 Tbsp lard over medium heat in a large skillet. Using a slotted spoon, remove the meat from the sauce and spread it in a single layer in the skillet. Cook 5 minutes or until meat starts to crisp, turning occasionally (may need to do this in batches).
1 Tbsp lard
Serve with refried beans, avocados (or guacamole), lime wedges, jalapeno pepper, and pickled onions.
1 avocado, 2 limes, 1 cup pickled onions
Notes
Refried Beans (from scratch) for the Ultimate Carnitas Bowl
Lard is 60 per cent monounsaturated fat, which is associated with a decreased risk of heart disease, whereas butter is 45 per cent monounsaturated fat.
Lard’s smoke point is high, about 190C (375F), making it the ideal frying oil because it makes fried food lighter, fluffier, and crispier in a shorter time, without burning and turning carcinogenic.
Pork lard is odourless and tasteless when rendered properly.
Lard and butter have the same trace amounts of cholesterol — about 95 milligrams per 100 grams of fat.