Copper Cazo

Riffling Hitch

Active Member
Found a hand hammered copper pot at a thrift store and picked it up not really knowing what it was. Through some internet searches I found out I had a Cazo for cooking Carnitas the authentic way. After watching a few youtube videos in Spanish I gave it a try.
Seasoned the pork butt and melted a couple pounds of lard in the Cazo. After bringing it up to temperature I added the pork for about 30 minutes at a slow boil. After that I added sweetened condensed milk and orange juice. Let this slowly boil for another hour. The milk curdles and then the lard becomes clear again coating the meat with a sweet citrus coating.
Turned out pretty good with onions, cilantro, and tomatoes.
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