Pork Carnitas

The worst thing about the lipophobe world we live in is that we ignore the traditional ways in which foods are prepared. This recipe brings that back. It is so delicious, you will kick yourself for not eating it more often. The key to this is pastured lard (or tallow, which what I used). Don’t used that store bought junk. It is bad for you.

Carnitas

Pork Carnitas

INGREDIENTS:

  • Carnitas
  • 3 lbs. Lard, pastured, with no additives‚ or bacon grease or refined, expeller pressed coconut oil‚ or a combination
  • 3 1/2 lbs. Pork, boneless, butt or shoulder, pastured
  • Sea salt
  • 1 Orange, fresh, organic if possible
  • 1 bunch Cilantro

METHOD:

  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. Top with the guacamole and sour cream.

  9. Garnish with salsa, chopped onion, cilantro, and jalapeno slices, if desired.