Ingredients
- 2 pounds lard
- 2 1/2 pounds pork butt, trimmed and cut into 2-inch cubes
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Chile de Arbol Salsa, recipe follows
- Corn Tortillas, recipe follows
- Salsa Fresca, recipe follows
Directions
Melt the lard in a large deep saucepan over moderate heat. Add the pork, salt and pepper, and simmer until tender, being careful not to crisp the meat, about 1 hour and 10 minutes. Remove the pork with a slotted spoon and set aside to cool. (Reserve the lard for future use.) When cool enough to handle, shred the meat by hand or with the tines of a fork. Remove and discard any remaining fat. Transfer to a medium saucepan, add the Arbol Salsa and cook over moderate heat, stirring frequently, 5 to 8 minutes. Carnitas can be kept in the refrigerator up to 5 days and reheated before assembling the tacos.
For Carnitas tacos, dip 24 small corn tortillas in water, shaking off excess. Toast one at a time in a nonstick pan over moderate heat about 1 minute per side. Wrap in a towel to keep warm. For each taco, stack 2 tortillas and layer with warm carnitas, Salsa Fresca, chopped cilantro and avocado slices or simply chopped onion and cilantro.
















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By butterfreekay
on September 17, 2011
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it sure smells godd i am cooking this now
By cmariewt_11778513
Reno, NV
on June 01, 2009
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This recipe was delicious. Just wish there was a way around all the lard. Using some kind of pork stock maybe?
By gecko_559363
Houston, TX
on November 24, 2004
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Mine came out a little on the greasy side, but the flavor was wonderful. Carnitas are great to have around as leftovers, too.
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