Famous Old Town Carnitas with Naga Serpent Salsa

Recipe courtesy Lehn Goetz
TOTAL TIME: 2 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 5 pounds lard
  • 5 pounds pork cushion meat (from the picnic end)
  • 4 teaspoons salt
  • 4 cloves garlic
  • 3 bay leaves
  • 1 medium orange
  • Naga Serpent Salsa, for serving, recipe follows
  • Tortillas, for serving
NAGA SERPENT SALSA:
  • 5 cloves garlic, roughly chopped
  • 1 medium onion, roughly chopped
  • Salt
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Place the lard in a medium pot over medium heat. Once all of the lard is melted, add the pork cushion meat, salt, garlic and bay leaves. Cut the orange, squeeze it and add to the pot. Cook until the pork shreds easily, about 2 hours.

Serve with the Naga Serpent Salsa in tortillas, and enjoy with a cold Mexican beer.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Roughly chop the chiles and tomatillos and add to a saucepan over low heat. Cook for about 10 minutes. Add the garlic and onion and cook for an additional 10 minutes. Place all the ingredients into a blender and blend for 2 minutes. Season with salt. Yield: 2 cups.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.