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Manteca Fried Carnitas
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Prep Time:
15 minutes
15 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
75 minutes
75 minutes
Slow-cooked pork shoulder with orange, onion, and lard for a flavorful Mexican treat.
Ingredients:
- 1 gallon lard for frying (manteca)
- 5 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- 6 bay leaves
- 2 tablespoons kosher salt
- 1.5 teaspoons coarse ground black pepper
- 2 large onions, quartered
- 3 whole garlic cloves
- 1 large orange, halved
Instructions:
- In a deep roasting pan, warm up the lard over a medium flame. Combine the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze in the juice of the orange and add the halves. Add extra lard if necessary to fully cover the ingredients.
- Simmer the pork until it's fork-tender, for 45 minutes to 1 hour. Remove and discard the orange, onion, and garlic, then strain the pork cubes from the lard using a slotted spoon.