Dos Caminos Carnitas and Idaho® Potato Hash | Idaho Potato Commission
In a large, deep pot, melt lard, add pork and other carnitas ingredients and bring to a simmer. Place in 300°F oven for 1-2 hours, cooking until tender. Remove pot from the oven and remove the cubes...
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Cooking tools:
- Deep-fry thermometer
- Dutch oven
- Oven
- Stove
- Nonstick skillet
- Skillet
- Slotted spoon
- Tongs
- Fine-mesh sieve
- Spatula
- Chef's knife
- Cutting board
- Colander
- Serving platter
- Plate
- Spoon
Ingredients
- 4 pounds pork butt, cut into large cubes
- 8 pounds lard
- 2 tablespoons whole peppercorns
- 10 bay leaves
- 2 sprigs of fresh thyme
- 1 stick of cinnamon
- 1 cup orange juice
- 1 cup cola
- 1 can (14 ounces) sweetened condensed milk
- Salt to taste
- 3 pounds Idaho® Russet potatoes, peeled
- Vegetable oil
- 20 ounces raw beef chorizo
- 12 ounces chopped white onion (about 3 cups)
- Salt
- freshly ground pepper
- Cherry tomatoes, halved or quartered
- Crumbled cotijo cheese
- Fresh oregano leaves
- Hot sauce
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