Carnitas

I was looking for a recipe for what I think of as carnitas, pork that is slow cooked and then browned in some way. My original version of Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico by Rick Bayless had a technique for slow-frying, slowly simmering country ribs in lard and then cranking up the heat and frying them to a light golden brown. The meat can then be eaten or cut off the bones and used in tacos (or however you like). We did both.

Carnitas

2 pounds lard
country ribs
salt
strips of zest from 2 key limes
1/4 cup water

Melt the lard over medium heat.

Season the pork with salt and submerge in the lard. Add water. You'll want the pork to be cooking at a low simmer.

Cook this way until the pork is barely tender, about 40 minutes. Crank the heat up to high. The remaining water (if it hasn't all evaporated) will come to a rolling boil.

At some point the water will have boiled off and the bubbles will have gotten smaller and the lard will look clear. Now you're cooking with grease!

Cook this way until lightly golden brown and remove to a draining rig. Immediately sprinkle with salt. At this point you can eat them like pork chops or cut up in tortillas.

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