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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the lard in a heavy pan, add the meat, and fry, stirring and turning it over from time to time, until lightly golden-about 8 minutes. | 2. Add the onion and stir well. Cook for 8 minutes longer or until the meat is well browned (remove onion only if it has burned). | 3. Add the remaining ingredients, cover the pan, and cook over low heat until the meat is just tender, not falling apart- about 20 minutes, depending on the quality of the meat. There should be plenty of pan juices. Remove the lid, increase the heat, and fry, stirring and scraping the bottom of the pan, until the juices have been absorbed- about 10 minutes. Drain off the extra fat and serve with salsa fresca, guacamole, and tortillas. | 4. These carnitas may be prepared ahead up to thee point of the final frying, but they should be kept covered so that the meat does not dry out. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lard	4	tablespoons		461.824	0.0	0.0	51.2
pork	3		cut boneless	5116.608	0.0	189.2873	477.2326
white onion	1/2		sliced	22.0	5.1370000000000005	0.605	0.055
marjoram	4	teaspoon		6.504	1.4534	0.3038	0.16899999999999998
thyme sprig	4	teaspoon		-	-	-	-
bay leaf	3			-	-	-	-
peppercorn	10		crushed	251.92	1.5633	0.536	27.4253
orange	1		cut	1.7625	0.4406	0.0352	0.0045
milk	1	cup		148.84	11.6632	7.686	7.9788
sea salt				-	-	-	-

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