On the few nights that he is not at Lantern, Miguel cooks Mexican at home. He has not seen his family since moving to North Carolina in 1999, and the goal of his home cooking is to make his dishes taste as close to his mother’s and grandmother’s as possible with the ingredients he can get here. He thinks that he is getting close with these carnitas.

　　

Ingredients

serves 12, with leftovers

　　8 pounds boneless pork shoulder

　　2 cups lard

　　3 tablespoons kosher salt

　　1/2 teaspoon freshly ground black pepper

　　4 dried bay leaves

　　1 cup whole milk

　　1 cup Coca-Cola

　　1 orange, cut in half

　　Jalapeño and Red Onion Escabèche (recipe follows)

　　Green Cabbage Salad (recipe follows)

　　Salsa Verde and/or Salsa Roja

　　Warm corn tortillas, for serving

　　

Jalapeño and Red Onion Escabèche

10 jalapeños, halved, seeded if desired, and thinly sliced lengthwise

　　4 medium red onions, thinly sliced

　　1/2 cup Escabeche Dressing (page 240)

　　(makes 3 cups)

　　

Green Cabbage Salad

1 small head (about 1 pound) of green cabbage

　　2 medium carrots

　　1 bunch of radishes

　　1/2 cup Escabeche Dressing (page 240)

　　(makes 4 cups)

　　

Step 1

Cut the pork shoulder into 3-inch cubes, trimming off any gristle as you go but leaving all the fat. Put the pork and the lard in a large, heavy pot over high heat. As soon as the lard has melted, add just enough cold water to barely cover the pork. Return to a boil and then reduce the heat to medium. Add the salt, pepper, and bay leaves, and stirring regularly, simmer briskly for about 1 hour, until the water has evaporated and the pork is nearly tender.

　　

Step 2

Raise the heat to medium-high and add the milk. Simmer for 5 minutes until the milk is almost completely reduced. Pour in the cola. Squeeze the orange halves over the meat and add the oranges to the pot, too. Cook for 10 to 15 minutes, stirring often, until the meat is crispy and deep caramel brown. Remove the orange halves and adjust the seasoning. Spoon the carnitas and some escabèche, cabbage salad, and salsa into each tortilla.

　　

Jalapeño and Red Onion Escabèche

Step 3

In a medium bowl, combine the jalapeños and red onions with the dressing. Let sit at room temperature for at least 10 minutes and up to 2 hours before serving.

　　

Green Cabbage Salad

Step 4

Remove and discard the outer layers of the cabbage. Cut the head in quarters, remove the core, and thinly slice the cabbage crosswise. Peel the carrots and slice them 1/4 inch thick on the diagonal. Cut the slices into matchsticks. Slice the radishes into thin rounds. Combine the vegetables with the dressing and let sit at room temperature for at least 10 minutes and up to 2 hours before serving.

　　Cooking in the Moment