Making a batch of Carnitas today. Started out this morning cutting 6kg (13+lbs) of pork butt (shoulder) Into large chunks and marinating in the juice from 6 lime, 1 orange and a handful of salt...
Actually, he hates lime.... lol Although im not sure if that would override the call of the porky goodness given an opportune moment..... First batch simmering away gently in a bath of toasty lard (had to split into 2 batches, I have a big pot but 6kg makes for a bit to crowded) 2.3-3 hours ....
Ooops! LOL Stupied keyboard, keeps skipping letters. Usally not that funny though... No “spitting” in any of the batches.
So back to our regularly sceduled program..... Once pork is cooked and tender to forking... turn up temp for about 30 minutes to crisp outside while thats finishing... Make guacamole (Jalapeño, shallots, garlic, salt, pepper & pestel the crap out of it, add fresh lime juice and avocado, smash and add chopped cilantro if you have it. Sort your tortillas (i make a keto version if anyone wants the recipe let me know) remove now delish. Crispy carnitas from lard And serve along with creme fraiche or sour cream
