I know this may not be for everybody, cooking in manteca (lard) … but this is how it is done. Had to try it at least once and share the recipe to keep the traditions going that I learned from my parents… If you can enjoy chicken wings by the dozen, then two pork carnitas tacos will are ok in once in a while. And if you really are not into the frying method, add th pork to the slow cooker and cook overnight. Next day, dice or shred and cook on high heat in just a few tablespoons of oil. Enjoy! — ¡Buen Provecho!
I wanted to point out a comment I received from a follower on this post. The store bought manteca(lard) is not the same manteca that is traditionally used in Mexican food. The naturally rendered manteca is not hydrogenated like the store brands. Any fats or oil that are not natural are the less healthy choice. The natural manteca is sold in authentic Mexican market, meat markets and some tortilla factories. But even the natural fats have fat and calories. Enjoy in moderation. Thanks!
Carnitas yield 6-8 servings
3 pounds pork butt, sliced into 2-inch chunks
1 tablespoon salt
2 pounds manteca (lard)
4 cloves garlic
Fresh lime juice
For the Salsa:
5 tomatillos, roughly chopped
2 serrano or jalapeño peppers, chopped
1 clove garlic, sliced, optional
Juice of 1 lime
¼ cup water
Pinch of pepper
Salt to taste
For salsa, add all of the ingredients to the blender and pulse to chop or blend for a smoother salsa. Taste for salt. Top with diced onions and chopped cilantro. Set aside.
After I fry my carnitas, I like to drain them using my fine wire-mesh strainer.
1. Add the pork to a large pot, fill with enough water to cover pork generously, add salt and cook for a good 2 to 3 hours or until pork is tender. Remove from water and let cool and dry completely.
2. In a heavy pot, add all the manteca and preheat on medium heat for a good 15 to 20 minutes. Add the cloves of garlic into manteca until it comes up to temperature. Remove before adding pork.
3. Cook the pork pieces a few at a time in batches until they are brown and crispy on the outside. Drain onto wire rack or onto paper towels. Roughly chop before serving. Squeeze fresh lime juice over top. Serve with homemade corn tortillas, tomatillo salsa, chopped cilantro and diced onion.