Love pork that’s crispy, yet tender, with a flavor that will knock your socks off?
If using pork shoulder, cut into 2 to 3 inch cubes. Mix salt, pepper, onion and garlic powder and apply liberally to pork pieces.
Heat control is essential. My preferred method is to place a foil roasting pan inside a 4 inch deep full size steam tray and melt the lard in a 375 degF oven. Place the seasoned pork in the lard and lower the oven temperature to 325. It should sizzle a bit at first but then slow to a simmer.
Cook the pork for 1 1/2 to 2 hours, turning the pieces occasionally.
Pour in the milk and orange juice and stir. It will initially be globular, refusing to mix with the lard. Continue in the oven for another 30 to 45 minutes, turning once or twice.
You’ll find that the lard clears again. The fatty milk and orange juice have adhered to the pork pieces and are now providing the perfect surface to brown and crisp.
Remove the pork from the lard and place on a wire rack over a sheet pan and keep warm in a 250 degF oven for another 20 minutes or so.
Take pieces of pork and chop them coarsely or pull apart with forks. If everything went well, you will have very tender meat that’s moist and succulent on the inside with a brown, crisp exterior.
Serve on warm tortillas garnished with grated carrot, finely sliced cabbage and pico de gallo. Some crumbled queso fresco makes a nice finish.
Store the leftovers in the fridge. It’s best not to microwave them to heat. Instead, warm them in a 300 degF oven on a wire rack over a sheet pan. This restores the crispy exterior.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 665 | ||
Calories from Fat: 556 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.8g | 82 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 27.7g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 130.6mg | 40 % | |
Sodium 695.1mg | 24 % | |
Potassium 444.4mg | 12 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 665
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