Subj : St. Bede 14
To   : All
From : Dave Drum
Date : Mon May 24 2021 15:14:30

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Bede's Carnitas
 Categories: Pork, Citrus, Vegetables, Herbs, Chilies
      Yield: 5 Servings
 
      3 lb Pork butt; in large pieces
           - (2" × 2")
      1 lb Lard
    1/2    Orange; skin on, quartered
      1    Lime; skin on, quartered
      4 cl Garlic; skinned, left whole,
           Slightly smashed
      1    Jalapeno; stemmed, in 1/2"
           - rings, seeds left in
      1 md Onion; peeled, quartered
      1 ts Salt
    1/2 ts Fresh ground black pepper
    1/2 ts Oregano
      1 ts Cumin
    1/2 ts Garlic powder
    1/4 c  Bacon fat
      1 tb Olive oil
 
  Set oven @ 275ºF/135ºC.
  
  In a 9" x 11" x 2" casserole dish, or similar volume
  oven-proof vessel, place all ingredients. Cover with
  parchment and foil and bake for five hours.
  
  Remove from oven and scoop out meat with a hand strainer
  or spider strainer. Dispose of remaining liquids and
  solids.
  
  Place cooked pork on a foil-lined sheet pan brushed with
  the olive oil and place under broiler for five minutes.
  If the bottoms seem too wet, flip the pork and broil the
  other side for another minute or two. This step needs to
  be watched - you want the meat to caramelize without
  burning it or drying it out.
  
  Serve simply in a warmed flour tortilla with chopped
  onion and cilantro.
  
  Yield: 4 - 6 servings
  
  RECIPE FROM: https://www.afamilyfeast.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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