Directions: |
Directions:Slice the pork into 2inch slabs. It's important that they all end up roughly the same size, so they cook in the same amount of time.
Toss the pork into a large bowl and then add the lime juice and salt. Stir the pieces until well coated. Cover the bowl and set aside for an hour. Toss the pieces twice over the course of the hour.
Meanwhile, melt the lard in a large pot over medium heat.
When the hour is up, carefully add the pork to the pot. The lard should cover the pieces. After a few minutes, very large and lazy bubbles will pop to the surface. This is good. You don't want to have aggressive frying. Let cook on medium, flipping the pieces occasionally for even cooking, for about 2 hours. The meat should be very tender when pierced with a fork.
Raise the temperature to medium-high. The lard will start bubbling furiously and make a lot more noise. Add a few Tablespoons of salt and cook for 30 minutes.
They should come out all nicely browned and golden.
Set them on a cutting board and let sit for 10 minutes or so.
On to the pork. There is no wrong way to go about this. You can slice off a bit with a sharp knife.
Or pull the meat apart with a fork.
You can even use your hands if you're into it.
Roll up a little meat in a tortilla , sprinkle on some salt, and top with whatever salsa you like the most, as well as some chopped onions and cilantro.
Keep it simple, enjoy
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This recipe for Carnitas is from