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Manteca Fried Carnitas

By: chefmikep

"Nuggets of pork shoulder are slowly cooked with orange and onion in lard in this authentic Mexican dish."

Rate/Review | Read Reviews (2)

What to Drink?
	Beer

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

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

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.

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.