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 Mexican Food
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 Carnitas estilo Durango
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Author Recipe  

beavis

USA
21 Posts

Posted - 06/10/2015 :  10:09:32  Show Profile
Ingredients:

15 LBS Bone-in country style pork ribs
5 LBS Lard (or could substitute for oil)
2 Oranges cut in fourths
12oz Can evaporated milk
1/4 Cup salt (to taste)

For best results use a deep copper pot to fry in.

Serves 10-12

Directions:

Cut the meat into 4x2 inch pieces. Around the bone cut most of the meat off, but leave some on. Add the lard to the pot and set the burner to high.

Cut some of the fat around the ribs and cook in the lard. This adds flavor to the lard before the rest of the ingredients are added.

Once the fat cuttings are nice and brown, the lard is ready for the port to be added.

Add the pork making sure that the lard covers the pork at all times. Stir frequently so it does not stick to the bottom of the pot.

To stir, place the paddle on the side of the pot and scrap down towards the bottom. When you reach the bottom, scrape and lift the pork upwards. Repeat this all the way around the pot.

After the pork has been cooking for about 10 mins add the orange slices and continue stirring frequently.

About 5 minis after adding the orange slices, add salt (to taste)and continue stirring frequently.

Once the meat has released all its juices and is frying in the lard, sample the meat for readiness. When the pork is cooked through, add the can of evaporated milk. You will notice that the milk will start to stick to the meat. Continue stirring frequently.

When the carnitas have reached a crisp golden brown, drain the excess fat with a colander and transfer to a serving dish.



Recipe from Tu Revista Latina 2013
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