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
Ingredients:
3 pounds pork butt, sliced into 2-inch chunks
1 tablespoon salt
Water
2 pounds manteca (lard)
4 cloves garlic
Fresh lime juice
For the Salsa:
5 tomatillos, roughly chopped
2 serrano or jalapeño peppers, chopped
Handful cilantro
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.
Directions:
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.
The manteca ( lard ) is it the one that you purchase in the store that is made by armor, and I believe that there is another brand too, they are very unhealthy, because they are hydrogenated lards, they clog your arteries. I would think that you would get all the lard from a fatty pig and melt it down now that lard is safe. It was not hydrogenated. When my father killed a pig, thats what he would. do and make cracklings from the skin and pieces of meat and fat and he would have the most beautiful lard that was very tasty.
Yes, the store lard is not the natural lard my parents used to use either. Many stores that sell authentic Mexicam groceries still sell that manteca, but it’s hard to find in many places. It gives the best flavor to the carnitas and tamales. Thanks for your feedback.
Can you just omit the water in the salsa if you want something a little chunkier?
William, you can absolutely omit the water from the salsa recipe if you like. The water is more or less added to help the mix blend easier. But if you work it, it will eventually blend without the water.
Thanks Sonia, I have an old Cuisinart food processor that’s a beast blended right up. I added the zest of two limes is the only thing I did differently, it’s a great simple salsa that I’m going to use cold and as part of a cream sauce to toss with a shrimp pasta. Thanks for all your great recipes.
Wishing you all the best,
Will