Melt the lard in a large deep saucepan over moderate heat. Add the pork, salt and pepper, and simmer until tender, being careful not to crisp the meat, about 1 hour and 10 minutes. Remove the pork with a slotted spoon and set aside to cool. (Reserve the lard for future use.) When cool enough to handle, shred the meat by hand or with the tines of a fork. Remove and discard any remaining fat. Transfer to a medium saucepan, add the Arbol Salsa and cook over moderate heat, stirring frequently, 5 to 8 minutes. Carnitas can be kept in the refrigerator up to 5 days and reheated before assembling the tacos. For Carnitas tacos, dip 24 small corn tortillas in water, shaking off excess. Toast one at a time in a nonstick pan over moderate heat about 1 minute per side. Wrap in a towel to keep warm. For each taco, stack 2 tortillas and layer with warm carnitas, Salsa Fresca, chopped cilantro and avocado slices or simply chopped onion and cilantro. Yield: 3 cups Recipe By :TOO HOT TAMALES SHOW #6154 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 08:19:47 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (2043g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 8068 (99%)|
|Amt Per Serving||% DV|
|Total Fat 896.4g||1195 %|
|Saturated Fat 351.4g||1757 %|
|Monounsaturated Fat 404.2g|
|Polyunsanturated Fat 100.5g|
|Cholesterol 851.2mg||262 %|
|Sodium 5.7mg||0 %|
|Potassium 164.3mg||4 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 5g|
|Protein 1.4g||2 %|
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Calories per serving: 8115
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