This carnitas recipe is perfect for tacos! Pork shoulder is slow cooked with assorted aromatics, then the meat is shredded and pan fried until crispy.
I purchased lard on Amazon
. It’s what I recommend using in this recipe for best results, but you can substitute clarified butter
. Another option is to use a high heat, neutral oil (such as vegetable oil), but it won't be quite as tasty.
I recommend saving some of the leftover lard from the pot to use when reheating the meat. You can reheat in the microwave or a saucepan; top with a small dollop of fat, just enough to lightly coat the meat once melted. Don’t throw the remaining lard down your sink or it will clog the pipes. Toss it in the trash.
Recipe is my own, technique is adapted from Emeril