Nutrition Facts

Serving Size 228 g

(Approx. 8 Servings)

Amount Per Serving

Calories	680	Calories From Fat	480

% Daily Value*

Total Fat 54 g	83%

Saturated Fat 21 g	105%

Trans Fat 0.0 g

Cholesterol 180 mg	60%

Sodium 100 mg	4%

Total Carbohydrate 7 g	2%

Dietary Fiber 1 g	4%

Sugars 6 g

Protein	40 g

Vitamin A 0%	•	Iron 20%

Vitamin C 0%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Authentic Carnitas

Prep Time

20 minutes

Cook Time

2 h 30 m

Total Time

2 h 50 m

Serves

8 People

Ingredients

Recipe makes 8 Servings

16 Oz Lard, reserve 1 Tbsp.

4 1/2 Lb Pork butt roast, cun into 2-inch pieces

12 Oz Mexican Coke

2 Tbsp Mexican oregano

2 large Navel oranges, cut in half

1 Cinnamon sticks

1 cup(s) White onion, sliced

16 Flour tortillas, warmed according to package directions

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Instructions

In a Dutch oven or deep pot set over medium heat, add lard and allow to melt.

Add pork pieces and fry 6 to 8 minutes or just until they develop a little color.

Add in Coke, oregano, oranges, cinnamon stick and onions. Turn heat down to low and cover pot. Cook 2 to 2 1/2 hours or until pork is fall apart tender.

Remove oranges and cinnamon stick from pot. Strain out all fat into another container and discard when cool.

Shred pork with tongs and set aside.

In a non-stick skillet set over medium-high heat, add remaining lard and fry pork until just crispy.

Season pork to taste as needed and serve on tortillas.

Chef's Note: I like to add diced onions, lime juice and a little cumin sprinkled on the pork.