Pork Carnitas
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By 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.
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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 ...
