- 5 pounds lard
- 5 pounds pork cushion meat (from the picnic end)
- 4 teaspoons salt
- 4 cloves garlic
- 3 bay leaves
- 1 medium orange
- Naga Serpent Salsa, for serving, recipe follows
- Tortillas, for serving
Place the lard in a medium pot over medium heat. Once all of the lard is melted, add the pork cushion meat, salt, garlic and bay leaves. Cut the orange, squeeze it and add to the pot. Cook until the pork shreds easily, about 2 hours.
Serve with the Naga Serpent Salsa in tortillas, and enjoy with a cold Mexican beer.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Naga Serpent Salsa:
- 1 cup naga chiles
- 1 cup serrano chiles
- 1 cup fresh tomatillos
- 5 cloves garlic, roughly chopped
- 1 medium onion, roughly chopped
Roughly chop the chiles and tomatillos and add to a saucepan over low heat. Cook for about 10 minutes. Add the garlic and onion and cook for an additional 10 minutes. Place all the ingredients into a blender and blend for 2 minutes. Season with salt. Yield: 2 cups.