The Mexican Recipe I can't Stop Eating

By Chef Billy Parisi · 240 min

Ingredients

Instructions

1. Cut the pork shoulder into roughly 1-pound pieces and the ribs into 3 to 4 bone pieces. Set them on a rack over a sheet tray lined with parchment.
2. Season the pork well on all sides with salt, about 1½ to 2 tablespoons. Cover and refrigerate overnight, or for 4 to 48 hours.
3. Take the pork out of the fridge and let it stand at room temperature to take the chill off.
4. Heat the lard in a large 2½ to 3-gallon rondeau or pot over medium heat until it reaches 325°F.
5. Add the pork shoulder and cook for 30 minutes, stirring constantly.
6. Add the ribs and cook for another 30 minutes, stirring constantly.
7. Tie the oregano, thyme and bay leaves in cheesecloth with butcher's twine to make a spice sachet.
8. Once the ribs have cooked in the lard for 30 minutes, add the onion, garlic, orange juice and oranges, lime juice and limes, sachet, salt and evaporated milk. Stir everything together.
9. If using pork skin, lay the cueritos over the top. Cook for 50 to 60 minutes, stirring every 4 to 5 minutes so nothing sticks.
10. The pork is ready when it reaches at least 190°F inside, or 205°F if you want it shredded.
11. Lift the pork out of the lard, set it on a rack over a sheet tray and rest it for 10 minutes.
12. Remove the bones and cut the pork into bite-sized pieces. Toss with lime juice and salt before serving.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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GarlicOnionLimeOrangePorkPork shoulderEvaporated milkPork rib