This carnitas recipe is full fat, and that’s good. You won’t believe how tasty it is.
Cut the pork butt into 1/2 pound sections.
Melt lard over medium heat in a 8-quart dutch oven or large casserole
Submerge pork pieces in melted lard
Cut the orange in half, squeeze into lard and then submerge both orange halves in the lard
Cut the lime in half. Squeeze half the lime into, and then submerge into the lard
Cut onion in half and submerge into the lard, outer skin and all, along with the crushed garlic
Cook over low heat for an hour
Add 1/2 cup heavy cream and salt. Stir to combine
Continue cooking for 2-3 hours over very low heat
Prepare condiments: Bibb lettuce leaves, sour cream, Oaxaca cheese, chopped red peppers, guacamole, lime wedges.
Remove from heat. Remove the meat from the lard. Shred or cut into bite size pieces
Crisp up in a fry pan over medium heat. Add salt and pepper to taste
Serve and enjoy