2 lbs lard
2.5 lbs pork butt, trimmer and cut into 2 inch cubes
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 cup Chile de Arbol Salsa
Melt the lard in a large deep saucepan over moderate heat. Add the pork, salt and pepper, and simmer until tender, being careful not to crisp the meat, about 1 hour and 10 minutes. Remove the port with a slotted spoon and set aside to cool. (Reserve the lard for future use.

When cool enough to handle, shred the meat by hand or with the tines of a fork. Remove and discard any fat. Transfer to a medium saucepan, and the arabol salsaand cook over moderate heat, stirring frequently, 5 to 8 minutes.

Carnitas can be kept in the refrigerator up to 5 dyas and reheated fore assembling the tacos.

For carnitas tacos, dip 24 small Cor Tortillas in water, shaking off excess. Toast one minute in a nonstick pan over moderate heat about 1 minute per side. Wrap in a wote to keep warm. For each taco stack 2 tortillas and later with warm carnitas, Salsa Fresca, chopped cilantro and avocado slices or simply chopped onion and cilantro.
Mesa Mexicana
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