We’re planning a Latin America themed dinner for our reading group. Tonight we’re having a planning session so I made a couple of items to try.
One of those was carnitas, pork cooked in lard, then served in a warm corn tortilla. A nice fatty pork shoulder roast boiled in lard. It’s hard to imagine food getting any better than that!
That’s 3 pounds of lard melting in my big chicken frying skillet. When I added the pork it was within half of inch of the top of the skillet. It wasn’t hard to imagine that a gas cooktop and boiling lard to the top of the pan was a recipe for disaster. I switched it all to a stockpot.
Once the pork has simmered in the lard for a couple of hours it’s fork-tender. Then you crank the heat and boil it hard to brown it up as shown in the picture above. The end result is this:
Crispy ‘bark’ on the outside, tender juicy pork on the inside. You then shred it like pulled pork and wrap in a warm corn tortilla with whatever you like.
Anything this delicious has to be good for you!
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