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Ingredients:
2 lb lard
2 1/2 lb pork butt trimmed and cut into 2 cu, bes
1/2 tsp freshly ground black pepper
2 tsp salt
1 salsa-chile de arbol- (one cup) rec, ipe 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.
Servings: 6
Watermelon --it's a good fruit. You eat, you drink, you wash your face. Enrico Caruso
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Carnitas Taco Recipe brought to you by Mexican Recipes To-Go
