Recipe courtesy of Ghetto Tacos Food Truck
Carnitas Mulita
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- Level: Intermediate
- Total: 2 hr 15 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2043
- Total Fat
- 196 g
- Saturated Fat
- 75 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 58 g
- Cholesterol
- 330 mg
- Sodium
- 1325 mg
- Level: Intermediate
- Total: 2 hr 15 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2043
- Total Fat
- 196 g
- Saturated Fat
- 75 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 58 g
- Cholesterol
- 330 mg
- Sodium
- 1325 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer- Add the pork to a bowl, then add 1 tablespoon salt.
- Heat the lard in a Dutch oven to 400 degrees F.
- Place the pork into the lard and let it fry for 10 minutes, then add the garlic cloves and bay leaves. Stir, to make sure the pork does not stick together, then fry another 20 minutes.
- Reduce the heat to medium and let the pork cook until tender, another hour. Dice the pork into smaller pieces, then add salt to taste.
- Add the oil to a hot griddle and set the tortillas on top to fry. Add the shredded cheese, some carnitas, grilled onions, pico de gallo, cilantro and guacamole. Once the cheese melts, put the tortillas together and cut into 4 pieces. Add cilantro on top and enjoy with your choice of salsa.
Cook’s Note
The key to making these delicious carnitas is to cut them in the size of the palm of your hand. That will allow the pork to cook without falling apart.
