| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 30 min |
| Cook: | 1 hr 20 min |
| Yield: | 5 servings |
Ingredients
- 3-pound pork butt, cut into 4 pieces
- 3 pounds refined lard, or suet
- 1 red onion, roughly chopped
- 1 garlic clove, roughly chopped
- 1 1/4 tablespoons kosher salt
- Pico de Gallo, recipe follows
- Corn tortillas, for serving
- Salsa, for serving
- Lime wedges, for serving
- Radish slices, for serving
- 4 Roma tomatoes
- 1 red onion, diced
- 1 jalapeno, diced
- 2 tablespoons chopped cilantro leaves
- 1/2 lime, juiced
- Salt and freshly ground black pepper
Instructions
- Remove the pork butts from refrigeration 1 hour before cooking. Do not remove the bone.
- Heat the lard in a large stainless steel pot over high heat to 250 degrees F. The pot needs to be large enough to fit all the pieces of pork butt side by side, not on top of each other, and preferably not touching each other. Add enough lard to completely submerge the meat. Add the onion and garlic and let brown but do not burn. If garlic burns, you must start the process over. Remove onions and garlic from the lard and discard.
- Carefully add the pork pieces to the lard and then allow the oil to reach 250 degrees F again. Do not let the pork stick to the bottom or sides of pot. Stir around every 30 minutes to insure even coloring. Cook for approximately 1 to 1 1/2 hours. The pork should be caramel-colored with an internal temperature of 170 to 180 degrees F on an instant-read thermometer.
- Five minutes before you are ready to remove the meat, sprinkle the kosher salt into the oil. Continue to cook pork for 5 more minutes and then remove the pork from the oil to a platter. Cover and let rest for 15 minutes.
- Shred the meat and serve with Pico de Gallo, warm tortillas, salsa, limes, and radish slices.
- Combine all ingredients and season with salt and pepper, to taste. Let sit for 15 to 20 minutes. Serve.
Reviews
It was okay, nothing I would call delicious or special
Manteca is Lard or rendered pork fat. I guess Guy was misaken when he said beef fat. I had stopped using Lard years ago, but I recently found out that the FDA has said that it is a healthy fat now…go figure. So I’m back to frying my chicken in Lard.
This recipe is right on the money for carnitas. If anybody thinks they are bland maybe you didn’t use enough salt because mine were seasoned very well.
This recipe is right on the money for carnitas. If anybody thinks they are bland maybe you didn’t use enough salt because mine were seasoned very well.
Great recipe!! The only thing I can add is on the television program he also added -shredded cabbage for serving.
The person asking about the orange soda look up -The Spaniard’s Cocktail of Shrimp… he also made this on the program and this is were you will find the orange soda also a very good recipe.
The person asking about the orange soda look up -The Spaniard’s Cocktail of Shrimp… he also made this on the program and this is were you will find the orange soda also a very good recipe.
another great recipe!!!
I read this after watching the show today and yes, I was a bit shocked too about the amount of lard, but you are not eating all that lard, just frying in it like you would fried chicken. but so many negative comments, that have been deleted by FN. I have noticed that on a few other recipes too. It makes it difficult to figure out what the other commenters are commenting about. The reviews state 34 comments but there we only 28.
I am going to try this recipe. it sounds delicious for a recipe you only have occsionally. Hell, If I ate every day, following all of Paua Deans recipes, I would weigh 200 lbs. Use your brains people. These are special recipes when you want a special meal. I was not going to comment until I made this, this weekend, but after reading the negatives I wanted to give a 5 star rating.
I am going to try this recipe. it sounds delicious for a recipe you only have occsionally. Hell, If I ate every day, following all of Paua Deans recipes, I would weigh 200 lbs. Use your brains people. These are special recipes when you want a special meal. I was not going to comment until I made this, this weekend, but after reading the negatives I wanted to give a 5 star rating.
This recipe is so delicious. Why isn’t this real chef on our primetime on Saturday and Sundays???? You have the amateur Melissa d’A and other amateurs on when we want to watch. And where is Tyler—-you have taken him off also. Who is picking these amateurs for our primetime????????
You are basically poaching the pork in fat so it remains juicy and tender. The fat melts away leaving flavorful tender, pork that you shred with two forks and fry pieces in pan with a little fat until browned then add a little orange juice and splash of cola and reduce. Serve in warm corn tortillas with Pico De”Guy”O and lime wedges.
This recipe is definitely worth making again. Next time I will double the recipe so there will be leftovers.
@ Amy~
it’s not the pico de gallo that he uses the orange soda in, he uses that in his shrimp cocktail. same show, different dish.
it’s not the pico de gallo that he uses the orange soda in, he uses that in his shrimp cocktail. same show, different dish.
I have seen this episode of guys big bite a few times and searched and searched for the pico de gallo recipe that included orange soda. On TV he shows this recipe with orange soda (pop) being added to the pico de gallo. This recipe here for the same pico de gallo does noes not include the orange soda. I really am curious if this actually happens more than we the veiwers know. I love all the shows we watch on food network … and we watch quite a few. I just hope this is the exception and not the rule. I’d love to have the actual recipe that includes the orange pop so I could actually try what Guy made on the show. Thanks for listening.