CARNITAS MICHOACAN
There are many variations on this classic Mexican pork dish. This is the way my ex, who is from Michoacan, prepares it. We served this in our Mexican restaurant and it was a BIG hit! The nice thing about making it daily for the restaurant was that we could reuse both the cooking water and the lard multiple times, which multiplied the flavor! It's very simple to make. The short list of ingredients doesn't make for bland eating here! Substitutions can be made for the lard, but the result won't be quite the same. I think it has to do with the sensitivity of the various fats to heat, but frankly I'm not sure. This is NOT a low fat food! In fact, we refer to it as a "cholesterol nightmare," so we eat it seldom, but we REALLY enjoy it when we do!
Provided by Elisa72
Categories Pork
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- If the roast has skin or bone, leave them on. Rinse the roast and place in a large pot. Add enough water to barely cover.
- Chop the onion into large pieces (about 8) and add to the pot. Add the salt.
- Bring the water to a boil, then cover and simmer until the roast is tender, but not quite falling apart, about 2 hours.
- Remove the roast and drain, discarding the onion. Remove any skin or bones. Cut or separate into large cubes of about 4 inches.
- Put the lard in a heavy pot, melt and raise to a medium-high temperature. Test the temperature by dropping in a slice of bacon. It should boil immediately and take about 2 minutes to cook.
- Cook all of the bacon in the lard, remove it and set it aside for another use. (This step is to flavor the lard). If using bacon fat, add it at this time and skip cooking any bacon.
- Add the pork cubes a few at a time to the lard. Cook until they are starting to get crispy on the outside. I prefer to remove them when they are roughly halfway between totally crispy and not crispy at all, but that's a matter of personal preference.
- Drain the pork, and salt if desired.
- Use the carnitas for tacos, burritos or by itself with sides of rice and beans.
- The lard can be cooled and reused. Store it in the refrigerator and smell before reusing. If stored too long, even in the refrigerator, it will go rancid.
Nutrition Facts : Calories 1449.6, Fat 135, SaturatedFat 51.4, Cholesterol 283.9, Sodium 1240.3, Carbohydrate 1.5, Fiber 0.2, Sugar 0.6, Protein 53.3
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musoke edward
[email protected]This recipe is a keeper. The carnitas are so tender and flavorful, and the crispy bits are the perfect addition. I will definitely be making this again and again.
Waqas Ahmad
[email protected]This is my favorite carnitas recipe. It's so easy to make and the results are always amazing. I love that I can make it ahead of time and it reheats well.
Cecil Driggers
[email protected]I love that this recipe is so versatile. I've made it with different cuts of pork and it's always turned out great. I also like to experiment with different spices to create different flavors.
Teeboner Vaslpygewana
[email protected]This is a great recipe for a party. I made it for a Cinco de Mayo celebration and it was a huge hit. The carnitas were gone in no time.
Adesewa Ajoke
[email protected]I made this recipe for my family and they loved it! The carnitas were so tender and flavorful, and the crispy bits were a nice touch. We served them with tortillas, salsa, and guacamole, and it was a delicious meal.
Ali Rayan
[email protected]These carnitas are the best I've ever had. The meat is so tender and flavorful, and the crispy bits are the perfect touch. I will definitely be making this recipe again and again.
Farook Katimbo
[email protected]I love how easy this recipe is to make. I just throw everything in my slow cooker and let it do its thing. The carnitas are always perfect.
Pro gaming Experience
[email protected]This recipe is a bit time-consuming, but it's worth it. The carnitas are absolutely delicious. I served them with tortillas, salsa, and guacamole, and they were a hit.
Valobashar Manus420
[email protected]I'm not usually a fan of carnitas, but this recipe changed my mind. The pork was so tender and flavorful, and the crispy bits were the perfect addition. I'll definitely be making this again.
Sk Jk
[email protected]I've been making this carnitas recipe for years and it's always a crowd-pleaser. The pork is always so tender and juicy, and the flavor is incredible. I highly recommend this recipe!
Keagan McHelm
[email protected]This is my go-to carnitas recipe. It's simple to follow and the results are always amazing. I love that I can make it in my slow cooker, which makes it a great option for busy weeknights.
Najeebulah khan
[email protected]I love this recipe! The carnitas are always so tender and flavorful. I especially love the crispy bits. I usually serve them with tortillas, salsa, and guacamole.
Thomas Reown
[email protected]This carnitas recipe is a game-changer. It's so easy to make and the results are incredible. The pork is fall-apart tender and the flavor is out of this world. I will definitely be making this again and again.
Rechelle
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the carnitas and I got so many compliments. Thanks for sharing this amazing recipe!
jeanmaxon brutus
[email protected]I've tried many carnitas recipes, but this one is by far the best. The use of orange juice and spices gives the pork a unique and delicious flavor. Highly recommended!
Soha Dogmish
[email protected]This carnitas recipe was a hit with my family! The pork was so tender and flavorful, and the crispy bits were the perfect contrast. I'll definitely be making this again.