I found this carnitas recipe in an otherwise very good cook book on tacos, and I have some reservations:
Recipe calls for 40 cloves of garlic for 2 lbs of pork shoulder? That is 10x what I would have used
After a slice rub is applied and has marinated for a while, you are supposed to rinse the pork in cold water to remove the spices?
Finally, this recipes wants you to drench the pork in 6 cups (!) of lard, which is 12 sticks of butter if you substitute 1:1
I ended up going with a different recipe. I know there are lots of variations, so has anyone ever seen these things done when making carnitas? That amount of lard especially is insane.
by NoncompliantGnome