Carnitas Michoacan

Recipe by Elisa72
READY IN: 3hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 4
    lbs pork roast (butt or shoulder)
  • 1
    medium white onion
  • 1
    tablespoon salt
  • 12
    lb bacon
  • 2
    lbs lard
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DIRECTIONS

  • 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).
  • 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.
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