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Ingredients
- 2 lb Lard
- 2 1/2 lb Pork butt, trimmed and cut into, 2-inch cubes
- 2 tsp Salt
- 1/2 tsp Freshly grnd black pepper
- 1 c. Chile de Arbol Salsa
Directions
- In a large saucepan heat lard over moderate heat. Add in pork, salt and pepper and simmer till tender. Cook about an hour, being careful not to crisp the meat. Remove pork and set aside till cold. Shred the meat by hand or possibly with tines of a fork. Remove and throw away any remaining fat. Transfer to a medium saucepan, add in the arbol salsa and cook over moderate heat, stirring frequently. Serve or possibly assemble within a toasted corn tortilla to make taco.
- Carnitas can stay refrigerated for up to five days before assembling within a taco.
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