Take the meat out of the fridge a bit before you plan to start so it won’t be cold when you add it to the oil. (This can cause the meat to dry out as it cooks.) Season the pork chunks in a bowl with the brown sugar, salt and fresh cracked pepper.

First, add the pork lard and beer to a large heavy bottom pot over medium heat. Allow the lard to melt, the mixture to boil and then add the seasoned pork chunks, orange wedges, onion, bay leaves, cinnamon stick, oregano and garlic cloves. Cook the carnitas over medium heat for 1 to 1 1/2 hours. You are looking to slowly cook off the liquid and begin to fry the pork. Once the pork is beginning to get golden, add the milk and continue to cook for another 30 minutes. The meat will be fork tender and crisp on the outside.

Now strain the mixture and discard everything but the pork chunks. You can save the strained pork lard for the next time you make carnitas. Once the pork chunks have cooled shred the meat to be used later. (If you try to shred them while they are too hot they lose a lot of their precious juices!)

While the Pork Carnitas are cooking, mix the dry ingredients together in a medium bowl. Then, if you are using, mix in the cheese, green onions and green chiles. In a separate bowl mix the buttermilk, eggs and oil. Whisk the wet ingredients into the dry until well combined. Allow this mix to sit for 15 minutes to allow the batter to relax. It will be very thick. Then grease your hot waffle iron, spoon in the batter and cook according to your waffle machine.

Place pork carnitas on top of fresh corn waffles. Suggested toppings – lime creama, salsa, avocado/guacamole, shredded cabbage, queso fresco, cilantro, lime wedges and diced jalapeños!