| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lard |
| 2 1/2 |
lb |
Pork butt, trimmed and cut into, 2-inch cubes |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
c |
Chile de Arbol Salsa |
INSTRUCTIONS
In a large saucepan melt lard over moderate heat. Add pork, salt and pepper
and simmer until tender. Cook about an hour, being careful not to crisp the
meat. Remove pork and set aside until cool. Shred the meat by hand or with
tines of a fork. Remove and discard any remaining fat. Transfer to a medium
saucepan, add the arbol salsa and cook over moderate heat, stirring
frequently. Serve or assemble within a toasted corn tortilla to make taco.
Carnitas can stay refrigerated for up to five days before assembling within
a taco.
Posted to MC-Recipe Digest V1 #328
Recipe by: TOO HOT TAMALES SHOW #TH6108
From: Meg Antczak <meginny@frontiernet.net>
Date: Wed, 4 Dec 1996 08:11:39 -0500
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