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 and freshly ground pepper to taste

Garnish:

• Cherry tomatoes, halved or quartered
• Crumbled cotijo cheese
• Fresh oregano leaves
• Hot sauce

Directions:

1. 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.
2. Remove pot from the oven and remove the cubes of pork. Discard liquid and spices. Return the pork to the pot and heat on the stove to brown the outside of the pork, season with salt to taste. Keep warm.
3. In a non-stick skillet, cook potatoes until tender and well browned. Alternatively, deep-fry in 350°F oil.
4. Meanwhile, cook chorizo and onion in a separate skillet. Drain excess fat if needed.
5. Combine potatoes and chorizo, season with salt and pepper and keep warm.
6. To serve, portion warm carnitas over a serving of potatoes. Garnish with cherry tomatoes, cotijo cheese and oregano leaves. Serve hot sauce on the side.