It took 86 pounds of meat (and 26 pounds of lard) to crack the deceptively simple code.
SERVES8 to 10
WHY THIS RECIPE WORKS
Inspired by the carnitas we ate at Carnitas Uruapan in Chicago, we were after soft, ultrarich pork meat with lightly crisped edges. We wanted a laser-focus on pork flavor, and that meant cooking the pork in lard with no extra seasonings or ... Read More