MANTECA FRIED CARNITAS
Nuggets of pork shoulder are slowly cooked with orange and onion in lard in this authentic Mexican dish.
Provided by chefmikep
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 20
Number Of Ingredients 8
Steps:
- Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.
- Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.
Nutrition Facts : Calories 304.3 calories, Carbohydrate 2.8 g, Cholesterol 60.2 mg, Fat 27 g, Fiber 0.5 g, Protein 11.8 g, SaturatedFat 10.3 g, Sodium 610.5 mg, Sugar 1.5 g
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Ray dbd
[email protected]Meh.
ORIGIN CENTRE
[email protected]These carnitas were so easy to make and they turned out so well! The meat was fall-apart tender and the flavor was amazing. I'll definitely be making these again.
Luis Pat
[email protected]I'm not a huge fan of carnitas, but these were actually pretty good. The meat was tender and the flavor was nice.
Triki Taka
[email protected]This recipe is a keeper! The carnitas were so flavorful and juicy. I served them with tortillas, salsa, and guacamole, and it was the perfect meal.
Waqas Ali
[email protected]The carnitas were a bit dry, but otherwise they were good.
Melissa
[email protected]I made these carnitas for a party and they were a huge hit! Everyone loved them. The recipe was easy to follow and the carnitas turned out perfectly.
Md Riad
[email protected]Amazing carnitas! The meat was fall-apart tender and the flavor was on point. I'll definitely be making this again.
Gavin Troop
[email protected]The recipe was easy to follow, but the carnitas took a bit longer to cook than I expected.
Deb Roskelley
[email protected]These carnitas were a bit too greasy for my taste. I think I would have preferred to cook them in the oven instead of frying them.
nagito komaeda
[email protected]I've made this recipe several times now, and it's always a winner. The carnitas are so easy to make, and they always turn out perfectly. I love that I can adjust the spice level to my liking by adding more or less chili powder.
Jesty Ramon Santos
[email protected]These carnitas were absolutely delicious! The meat was so tender and flavorful, and the crispy bits were to die for. I served them with tortillas, salsa, and guacamole, and they were a huge hit with my family. Will definitely be making these again!