Rick Baylessthe Pork Carnitas Recipe You'Ll Treasure Forever

rickbayless.com

HarryLee

Frugal,Simple,Flavor,Field tested

It’s a big dish, to be sure, but a simple salad on the table really completes the meal.

Cena Completa de Carnitas de Puerco

INGREDIENTS

2 pounds boneless pork shoulder

salt

1 ½ to 2 cups freshly rendered pork lard (you can buy good-quality lard from a local butcher or Mexican market; I don't recommend the hydrogenated lard that's sold in bricks)

3 serranos (or 2 jalapeños) stemmed, seeded if you wish

10 unpeeled garlic cloves

4 ½ cups cooked beans (and kind you like), drained, cooking liquid reserved (this is the quantity you'll get from three 15-ounce cans)

1 15-ounce can fire-roasted tomatoes, drained

½ cup chopped cilantro (divided use)

3 or 4 limes (divided use)

3 ripe avocados, pitted, flesh scooped from the skins

2 dozen corn tortillas

INSTRUCTIONS

Cut the pork into 2 ½- to 3-inch pieces and sprinkle generously on all sides with salt. Scoop the lard into a 6-quart slow cooker and turn on high. When the lard is melted, fit in the pork in a single layer (there should be few gaps between the pieces and they should be barely covered with the fat). Cover and cook until thoroughly tender, about 3 hours. Turn off, uncover and let cool while you prepare the accompaniments. Cut the pork into 2 ½- to 3-inch pieces and sprinkle generously on all sides with salt. Scoop the lard into a 6-quart slow cooker and turn on high. When the lard is melted, fit in the pork in a single layer (there should be few gaps between the pieces and they should be barely covered with the fat). Cover and cook until thoroughly tender, about 3 hours. Turn off, uncover and let cool while you prepare the accompaniments.

In a very large (12-inch) non-stick or seasoned cast-iron skillet over medium heat, roast the chiles and unpeeled garlic, turning regularly until they are softened and blackened in spots, about 10 minutes for the chiles, 15 minutes for the garlic. Cool, then slip the garlic from its skins and put into a food processor. Pulse the garlic until it’s finely chopped.

Directions at rickbayless.com

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