Ingredients:
● 2 lbs South Chicago Packing Lard All-Purpose Shortening, plus more for pan-frying pork
● 1 (4-lb) boneless pork butt, fat trimmed, cut into 2 1/2-inch chunks
● 1 1/2 tbsp kosher salt, plus more to taste
● 1 small yellow onion, peeled and cut in half
● 1 head garlic, halved lengthwise
● 1/2 navel orange
● 1 Mexican cinnamon stick
● 5 black peppercorns
● 4 bay leaves
Directions:
1. Preheat oven 300°F. Heat lard in a large Dutch-oven over medium-low heat. Season pork all over with salt. Carefully place pork in melted lard and increase heat to medium-high. Bring to a simmer and cook until light golden-brown, about 5 to 8 minutes. Add onion, garlic, orange, cinnamon stick, peppercorn and bay leaves. Transfer to oven and cook until fork-tender, about 2 1/2 hours.
2. Remove from oven and allow pork to cool in the lard mixture, for about 30 minutes.
3. Remove pork from the lard mixture using a slotted spoon and transfer to a cutting board. Chop pork into small bite-sized pieces.
4. When ready to serve, heat about 1 tablespoon of lard in a large skillet over medium-high heat. Add desired amount of carnitas and cook, stirring occasionally, until deep
golden-brown and lightly crisp, about 2 to 3 minutes. Season with additional salt, to taste.
5. Serve in tacos, sliders, sandwiches or even add to breakfast hash. Leftover carnitas can be stored refrigerated in an airtight container for up to 5 days.
