Pork Carnitas

Name: Pork Carnitas
Yield: Serves 8 to 10
Cuisine: Mexican
Ingredients: 4 pounds, boneless pork butt roast, cut into 2-inch pieces; , Kosher salt; 2 pounds, lard, cut into 8 pieces; 24 , (6-inch) corn tortillas, toasted; Finely chopped, onion; , coarsely chopped fresh cilantro; , Lime wedge

136 comments

Appears in Cook's Country October/November 2018, Cook's Country TV

It took 86 pounds of meat (and 26 pounds of lard) to crack the deceptively simple code.

SERVES8 to 10

TIME3 hours, plus 30 minutes resting

has video

WHY THIS RECIPE WORKS

Inspired by the carnitas we ate at Carnitas Uruapan in Chicago (read about our visit here), we were after soft, ultrarich pork meat with lightly crisped edges. We wanted a laser-focus on pork flavor, and that meant cooking the pork in lard ...

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