I was enjoying my time on Pinterest (as I do all the time) and I stumbled upon a blog called Cheeseslave. I was interested in trying her Pork Carnitas recipe because we as a family have been into tacos and I wanted a different kind of meat to try. Pork seems to be a new family favorite so off to the store to buy another pork shoulder.
I also want to say that I did cook the meat in a mixture of lard and coconut oil. I had never cooked with lard so it was a new experience for me. Plus I still had some coconut oil in the house. As for what I served with it… we picked everything that we love to put on tacos. I had some refried beans, tomatos, cheese, sour cream, and of course some soft corn shells. We all enjoyed them and I hope you enjoy them too.
Pork Carnitas
click here to print the recipe
ngredients:
- 3 pints (or 6 cups) of Lard, pastured, with no additives — or bacon grease or refined, expeller pressed coconut oil — or a combination
- about 3.5 lbs of Pork, boneless, butt or shoulder
- Sea salt
- One (1) Orange
- Cilantro (1 bunch)
Directions
1. Place the lard in a Dutch oven or crockpot and set the heat to medium-low.
2. Cut the orange into slices. Add to pot.
3. Coarsely chop 1/4 of a cup of cilantro. Add to pot.
4. Cut the pork into 3-inch cubes and lightly salt the meat with sea salt.
5. Once the lard has melted, add the meat to the pot. The melted lard should cover the meat; if it does not, add more.
6. Cook on medium-to-low heat for 2 to 2 1/2 hours. After about 30 minutes, the lard will begin to boil. Allow to boil gently. As the moisture gradually cooks away, the temperature of the lard will rise, allowing the meat to brown. If the meat has not browned at the end of the cooking time, remove the orange slices and continue to cook.
7. Remove the meat and let drain on paper towels.
8. Serve with optional warm sprouted flour or corn tortillas.
9. Garnish with salsa, chopped onion, cilantro, and jalapeno slices, if desired.
Comments