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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If the roast has skin or bone, leave them on. Rinse the roast and place in a large pot. Add enough water to barely cover. | 2. Chop the onion into large pieces (about 8) and add to the pot. Add the salt. | 3. Bring the water to a boil, then cover and simmer until the roast is tender, but not quite falling apart, about 2 hours. | 4. Remove the roast and drain, discarding the onion. Remove any skin or bones. Cut or separate into large cubes of about 4 inches. | 5. Put the lard in a heavy pot, melt and raise to a medium-high temperature. Test the temperature by dropping in a slice of bacon. It should boil immediately and take about 2 minutes to cook. | 6. Cook all of the bacon in the lard, remove it and set it aside for another use. (This step is to flavor the lard). | 7. Add the pork cubes a few at a time to the lard. Cook until they are starting to get crispy on the outside. I prefer to remove them when they are roughly halfway between totally crispy and not crispy at all, but that's a matter of personal preference. | 8. Drain the pork, and salt if desired. | 9. Use the carnitas for tacos, burritos or by itself with sides of rice and beans. | 10. The lard can be cooled and reused. Store it in the refrigerator and smell before reusing. If stored too long, even in the refrigerator, it will go rancid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork roast	4	lb		4188.8095	0.0	489.7824	232.1072
white onion	1			44.0	10.274000000000001	1.21	0.11
salt	1	tablespoon		-	-	-	-
bacon	1/2			58.38	0.1792	1.7668	5.5566
lard	2	lb		8182.8161	0.0	0.0	907.1858

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.