Ingredients:
3 Pounds Lard
3 1/2 Pounds Boneless Pork Butt or Shoulder, Fat Trimmed And Cut Into 3 Inch Cubes
1 Medium Orange, Wedged With Peel On
1/4 Cup Coarsely Chopped Cilantro
Warmed Flour Tortillas [Optional]
Salsa [Optional]
Sour Cream [Optional]
Chopped Onion [Optional]
Jalapeno Slices [Optional]
Information:
Serving Size 6
380 Calories Per Serving
22 Grams Of Fat
Cooking Directions:
Place the lard in a heavy deep pot, over medium low heat. Lightly salt the meat. When the lard has melted, place the meat, orange slices, and the 1/4 cup cilantro into the pot. The melted lard must cover the meat. Cook over medium low heat for 2 hours. After about 30 minutes, the lard will begin to boil. Boil gently. As the moisture gradually cooks away the temperature of the lard will rise, allowing the meat to brown. If the meat has not browned at the end of the cooking time, remove the orange slices and continue to cook. As the meat browns, remove it and drain on paper towels. Place the carnitas on a preheated platter or serving dish. Accompany with warmed tortillas and the garnishes. Serve hot and enjoy.
