"King's Crown" > wrote

> I've seen several different methods on the internet. Anyone have a method
> and or recipe that they like?

This one from FoodNetwork's Guy's Big Bite looked really good to me.
Sorry, I never got around to trying it. nancy

Nor Cal Carnitas Recipe courtesy Guy Fieri





3-pound pork butt, cut into 4 pieces
3 pounds refined lard, or suet
1 red onion, roughly chopped
1 garlic clove, roughly chopped
1 1/4 tablespoons kosher salt
Pico de Gallo, recipe follows
Corn tortillas, for serving
Salsa, for serving
Lime wedges, for serving
Radish slices, for serving


Remove the pork butts from refrigeration 1 hour before cooking.
Do not remove the bone.
Heat the lard in a large stainless steel pot over high heat to
250 degrees F. The pot needs to be large enough to fit all the pieces of
pork butt side by side, not on top of each other, and preferably not
touching each other. Add enough lard to completely submerge the meat. Add
the onion and garlic and let brown but do not burn. If garlic burns, you
must start the process over. Remove onions and garlic from the lard and
discard.

Carefully add the pork pieces to the lard and then allow the oil
to reach 250 degrees F again. Do not let the pork stick to the bottom or
sides of pot. Stir around every 30 minutes to insure even coloring. Cook for
approximately 1 to 1 1/2 hours. The pork should be caramel-colored with an
internal temperature of 170 to 180 degrees F on an instant-read thermometer.

Five minutes before you are ready to remove the meat, sprinkle
the kosher salt into the oil. Continue to cook pork for 5 more minutes and
then remove the pork from the oil to a platter. Cover and let rest for 15
minutes.

Shred the meat and serve with Pico de Gallo, warm tortillas,
salsa, limes, and radish slices.



Pico de Gallo:
4 Roma tomatoes
1 red onion, diced
1 jalapeno, diced
2 tablespoons chopped cilantro leaves
1/2 lime, juiced
Salt and freshly ground black pepper
Combine all ingredients and season with salt and pepper, to
taste. Let sit for 15 to 20 minutes. Serve.




Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Yield: 5 servings
User Rating: