International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Irish Chicken and Cabbage in Cider






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > manteca fried carnitas
from US 1 gallon lard for frying (manteca) 5 pounds boneless pork shoulder, cut into 1 1/2-inch cubes 6 bay leaves 2 tablespoons kosher salt 1 1/2 teaspoons coarse ground black pepper 2 large onions, quartered 3 whole garlic cloves 1 large orange, halved 1. Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients. 2. Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.

Manteca Fried Carnitas


SUBMITTED BY
list all recipes for MEAT (1007)
list all Mexican recipes (119)
list all recipes by AMANDA (175)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: manteca
keyword: fried
keyword: carnitas
ethnicity: mexican
recipes for meat
recipes by amanda
Email Address:
(posted September 16, 2009)

from US

1 gallon
lard for frying (manteca)
5 pounds boneless
pork shoulder, cut into 1 1/2-inch cubes
6 bay leaves
2 tablespoons
kosher salt
1 1/2 teaspoons
coarse ground black pepper
2 large onions, quartered
3 whole
garlic cloves
1 large
orange, halved

1. Heat the
lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.

2. Cook until the
pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.