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| Carnitas Jalisco ~ Little meats ~ Jalisco Style. This is also called Norteño style...meaning from Northern Mexico 2-3 pounds pork shoulder cut into 2-3-inch chunks (you can use a pork butt as well) 1½ pounds lard or shortening (lard is more original) 1 medium onion, diced ½ cup chopped cilantro 5 serrano or jalapeño chiles, chopped 1 tbsp oregano salt and pepper to taste 1. Preheat oven to 400° F. 2. Rub the meat generously with salt and pepper. 3. Set the stove to moderate heat and melt the lard in a deep pot or large wok. 4. Add the seasoned meat and simmer, uncovered, over medium-low heat for about 1 hour until fork tender. (This may take up to 75 minutes) 5. Remove the pork, drain well, then transfer to a cutting board. Discard the lard. 6. Allow to cool, shred the pork by hand or by using a couple of forks. 7. Toss the pork with the chile, oregano, cilantro, and onion. Transfer to a casserole or baking dish, cover and bake, until heated through, about 15-20 minutes. Serve hot with guacamole, corn or flour tortillas. |