“Nuggets of pork shoulder are slowly cooked with orange and onion in lard in this authentic Mexican dish.” - by chefmikep
Ingredients
Adjust Servings
Original recipe yields 5 pounds
Directions
- Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.
- Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.
Nutrition
Amount Per Serving (20 total)
- Calories
- 304 cal
- 15%
- Fat
- 27 g
- 42%
- Carbs
- 2.8 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"I make authentic carnitas by frying the chunked pork with salt in a large cast iron skillet. I add lard as needed and have never needed more than 1/2 cup. When it's all cooked I pour in green or red..." See more salsa and sizzle it up for a minute or two. Done! No need for a gallon of fat!"
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