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.

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

Details

Servings 8

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.