Authentic Pork Carnitas, Mexican Night at the Rellenos House

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Many thanks to everybody for all the replies and likes.
Really do appreciate the feedback, especially on a cook that had no grilling or smoking going for it.
just goes to show how much people love Mexican food... Even if a Bama redneck made it.
 
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When it comes to authentic Carnitas some people use different mixes of water, milk, juice and other items in with the fat, e.g. onions, garlic, sour oranges/rinds.
The thing to know about real lard is that it is NOT oil, it is fat.. Therefore, you can add and slow cook "wet" meat in it along with the some marinade ingredients without it popping all over like oil.
Using shortening such as crisco will NOT work for carnitas in the same manner.
After making the carnitas, you can save the newly flavored lard for reuse with other carnitas or anything else you would use reserved bacon fat for. Heck, try it in your next batch of baking powder biscuits.
Great Post...! Loves me some Carnitas for street tacos!
 
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I raise grass-fed pork, (beef and lamb as well) so I always have lots in the freezer. I am definitely going to try your method for these. I am always looking for new ideas, especially Mexican as it is my favorite!
 
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