Pork Carnitas
It took 86 pounds of meat (and 26 pounds of lard) to crack the deceptively simple code.
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Key Equipment
Before You Begin
We developed this recipe using Morrell Snow Cap Lard, but you can substitute 4 cups of peanut or vegetable oil. Pork butt roast is often labeled Boston butt in the supermarket. The pork doesn’t need to be cut into perfect 2-inch pieces; a little variation in size is fine. Serve with Quick Tomatillo Salsa, if desired.
Instructions
1.
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Sprinkle pork with 1½ tablespoons salt. Melt lard in large Dutch oven over medium-low heat. Add pork, increase heat to medium-high, and cook until bubbling vigorously all over, about 5 minutes. Transfer to oven and cook, uncovered, until pork is tender, about 2½ hours.
2.
Remove pot from oven and let stand for 30 minutes. Using spider skimmer or tongs, transfer pork to carving board; chop into bite-size pieces. Transfer pork to bowl and season with salt to taste. Divide pork among warm tortillas and garnish with onion and cilantro. Serve with lime wedges.
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