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Manteca Fried Carnitas

By: chefmikep  
"Nuggets of pork shoulder are slowly cooked with lemon and onion in lard in this authentic Mexican dish."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (3)

Rate/Review | 96 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 5 pounds
 

Ingredients

  • 1 gallon lard for frying (manteca)
  • 5 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
  • 6 bay leaves
  • 2 tablespoons kosher salt
  • 1 1/2 teaspoons coarse ground black pepper
  • 2 large onions, quartered
  • 3 whole garlic cloves
  • 1 large orange, halved

Directions

  1. 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.
  2. 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.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of the lard for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time, temperature, and ingredient density.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 304 | Total Fat: 27g | Cholesterol: 60mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2009 by Lori 
I make authentic carnitas by frying the chunked pork with salt in a large cast iron skillet. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2009 by ShareBear Supporting Member (Click to learn more about Supporting Membership)
Great almost as good as the ones bought at the mexican stores! MORE

 
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