Carnitas Cubanos Recipe (with Video)

Carnitas Method
1. Preheat the oven to 300 °F.
2. Season the pork generously in salt, then allow the pork to sit at room temperature for 30 minutes.
3. Meanwhile, add the lard, orange juice and orange rinds, cola, onion, garlic, bay leaves, oregano, and cumin seeds to a large dutch oven.
4. Cover the dutch oven and bring to a simmer over medium heat.
5. Add pork to the dutch oven, making sure to mostly submerge all of the pork pieces. Bring the liquid back to a simmer, then transfer the uncovered dutch oven to the preheated oven. Allow the pork to cook for 1 ½ hours, making sure to stir every 30 - 45 minutes.
6. After 1 ½ hours, add the evaporated milk and stir to combine. Return to the oven to finish cooking for an additional 1 ½ hours.
7. Shred and serve the carnitas; or separate the meat, reserving about 1 cup of the cooking liquid, and refrigerate overnight.
8. When ready to reheat, roughly chop or shred the carnitas and toss with a few tablespoons of the reserved lard mixture (melted, if necessary). Add the carnitas to a sheet tray and broil for about 8-10 minutes. Alternatively, reheat on the stovetop in a large skillet until heated through, about 6-8 minutes.
Carnitas Cuban Sliders Method
1. Preheat the oven to 375 °F. Place a large sheet tray into the oven to preheat.
2. Cut the slider buns in half horizontally and brush the cut-side with melted butter.
3. Place the bottom half of the buns (cut-side down) on another sheet tray.
4. Spread the bottom half of the buns with mustard and layer with ham, carnitas, dill pickles, and swiss cheese.
5. Add the top half of buns (cut-side up), then place the preheated sheet tray on top of the slider stack. Weigh the sheet tray down with a large cast iron pan to compress the sliders.
6. Bake the sliders in the preheated oven for 5-7 minutes, then remove the weighted sheet tray and continue to bake for 10-15 minutes or until golden brown and warmed through.
7. Serve warm.