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Name: Carnitas (Pork Nuggets)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 lb Lean boneless pork butt or; Zest of 1 or 2 oranges,; Salt to taste; 1/3 c Lard OR; vegetable oil; Freshly ground black pepper;; 3/4 c Fresh orange juice

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INGREDIENTS

4 lb Lean boneless pork butt or
Zest of 1 or 2 oranges,
Salt ; to taste
1/3 c Lard OR; vegetable oil
Freshly ground black pepper;
3/4 c Fresh orange juice

INSTRUCTIONS

In a large, heavy Dutch oven with a tight-fitting lid, heat 3 to 4 tablespoons of the lard or oil over high heat until almost smoking. Add about one third of the pork (just enough to fit in one layer). Season lightly with salt and pepper and scatter one third of the orange zest over it. Reduce the heat to medium-high and cook, uncovered, until the pork is browned and crisp on all sides, about 15 to 20 minutes. Remove the meat to a large bowl and reserve. Cook the remaining pork in two batches in the same manner, adding another 1 or 2 tablespoons of lard if necessary. Drain off the excess fat from the Dutch oven; return the browned meat to the pan, add the orange juice, and bring to a boil over high heat, stirring frequently to coat the meat on all sides. Reduce the heat to medium and simmer, uncovered, until the liquid reduces to a syrupy glaze, 10 to 15 minutes. While the orange juice is reducing, preheat the oven to 300?. Bake, tightly covered, until the meat is very tender but chewy, about 40 minutes. Drain off the fat that has accumulated and serve the Carnitas hot, with flour or corn tortillas and any kind of salsa. Makes 6 to 8 servings. Posted to bbq-digest by Lloyd on Jun 27, 1999

NOTES

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Carnitas (Pork Nuggets)

4 lb Lean boneless pork butt or
 Zest of 1 or 2 oranges,
 Salt to taste
1/3 c Lard   OR; vegetable oil
 Freshly ground black pepper;
3/4 c Fresh orange juice

In a large, heavy Dutch oven with a tight-fitting lid, heat 3 to 4  tablespoons of the lard or oil over high heat until almost smoking.  Add about one third of the pork (just enough to fit in one layer).  Season lightly with salt and pepper and scatter one third of the  orange zest over it. Reduce the heat to medium-high and cook,  uncovered, until the pork is browned and crisp on all sides, about 15  to 20 minutes. Remove the meat to a large bowl and reserve. Cook the  remaining pork in two batches in the same manner, adding another 1 or  2 tablespoons of lard if necessary.    Drain off the excess fat from the Dutch oven; return the browned meat  to the pan, add the orange juice, and bring to a boil over high heat,  stirring frequently to coat the meat on all sides. Reduce the heat to  medium and simmer, uncovered, until the liquid reduces to a syrupy  glaze, 10 to 15 minutes. While the orange juice is reducing, preheat  the oven to 300?. Bake, tightly covered, until the meat is very  tender but chewy, about 40 minutes.    Drain off the fat that has accumulated and serve the Carnitas hot,  with flour or corn tortillas and any kind of salsa. Makes 6 to 8  servings. Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on  Jun 27, 1999

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Nutrition

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Serving Size: 1 Serving (1877g)
Recipe Makes: 1 servings

Calories: 29
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.8mg		0 %
Potassium 129mg		3 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 6.5g
Protein 0.5g		1 %
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.

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Calories per serving: 29

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