| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Ethnic, Meat, Mexican, Pork | 6 | Servings |
INGREDIENTS
| 2 | lb | Lard |
| 2 1/2 | lb | Pork butt trimmed |
| And cut into 2" cubes | ||
| 1/2 | t | Freshly ground black |
| Pepper | ||
| 2 | t | Salt |
| Salsa-Chile de Arbol- | ||
| one cup | ||
| recipe follows |
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. Formatted by trishexel--from the Too Hot Tamales TV Show dl'd off their web page. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on May 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1859
Calories From Fat: 1657
Total Fat: 183.2g
Cholesterol: 268mg
Sodium: 1060.6mg
Potassium: 703.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 48.9g