Carnitas
By mirelsonp
Recipe source: America's Test Kitchen
Serve with Quick Tomatillo Salsa
Note: Can be cooked with vegetable or peanut oil, but lard provided significant depth of flavor.
- 8
Ingredients
- 4 lbs. boneless pork butt roast, cut into 2-inch pieces
- Kosher salt
- 2 lbs. lard, cut into 8 pieces24 (6-inch) corn tortillas, toasted
- Finely chopped onion
- Coarsely chopped fresh cilantro
- Lime wedges
Preparation
Step 1
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees F. Sprinkle pork with 1 1/2 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 2 1/2 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-sized 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.