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Nuggets of pork shoulder are slowly cooked with orange and onion in lard in this authentic Mexican dish.
Ingredients
- 1 gallon lard for frying (manteca)
- 5 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- 6 bay leaves
- 2 tablespoons kosher salt
- 1 ½ teaspoons coarse ground black pepper
- 2 large onions, quartered
- 3 whole garlic cloves
- 1 large orange, halved
Directions
Step 1
Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.
Step 2
Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.
Editor’s Note
We have determined the nutritional value of the lard for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time, temperature, and ingredient density.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 304 | |
| % Daily Value * | |
| Total Fat27g | 35% |
| Saturated Fat10g | 52% |
| Cholesterol60mg | 20% |
| Sodium611mg | 27% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars2g | |
| Protein12g | |
| Vitamin C6mg | 32% |
| Calcium21mg | 2% |
| Iron1mg | 4% |
| Potassium206mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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