Pork Carnitas ACULCO Style by Mario's

Name: Pork Carnitas ACULCO Style by Mario's
Ingredients: 2.2 pounds pork backbone; 2.2 pounds pork shoulder; 2.2 pounds pork ribs; 2.2 pounds pork flank; 1 strip pork skin; 2 pig's feet; 8.8 pounds lard; aromatic herbs; 2 cloves; 5 black peppercorns; 1 tablespoon marjoram; 1 tablespoon chicken bouillon; 1 onion; 3 cloves garlic; coarse salt

MARIO RESENDIZ CALLEJAS @cook_4783784

ESTAÑO Y LITOGRAFÍA

I learned this style from my cousins in my hometown, watching them from the beginning on the day my nephew passed away. It was to feed the attendees at the funeral.

MARIO RESENDIZ CALLEJAS @cook_4783784

ESTAÑO Y LITOGRAFÍA

I learned this style from my cousins in my hometown, watching them from the beginning on the day my nephew passed away. It was to feed the attendees at the funeral.

Saved

Ingredients

2.2 poundspork backbone
2.2 poundspork shoulder
2.2 poundspork ribs
2.2 poundspork flank
1 strippork skin
2pig's feet
8.8 poundslard
aromatic herbs
2cloves
5black peppercorns
1 tablespoonmarjoram
1 tablespoonchicken bouillon
1onion
3 clovesgarlic
coarse salt

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Steps

1

Heat the lard until very hot, then add all the meat except the pork skin.
2

After one hour, add the aromatic herbs with all the ingredients well blended in a blender with water until everything is covered.
3

After 15 more minutes, add the pork skin, mix, and let it cook for another hour over medium-low heat. Add coarse salt to taste.
4

And it's ready! Make tacos and serve with salsa, onion, and cilantro. Enjoy!