+
Home Cooking

Carnitas help please

janniecooks | Dec 5, 201402:20 PM     16

I'm making Carnitas tomorrow, using this carnitas recipe from "Tacolicious", found at serious eats:

http://www.seriouseats.com/recipes/20...

Recipe calls for 1/2 cup of lard, but the markets in my area only had humongous tubs of lard. I was going to use oil instead but the pork butt I bought had a huge fat cap on the bottom. I chopped it up and ended up with about 10 ounces of fat.

My question is can I just melt this fat and use it in place of the lard? Should I melt it to the point of crisping the fat pieces, then strain the pieces out before adding the melted fat to the pork? Or should I just leave the fat pieces in and dump the whole thing into the pork?

And, does anyone have any idea what quantity/volume of melted fat these 10 ounces of solid pork fat will yield?

Finally, if anyone has made these carnitas please share your experience with me. Thanks!

Carnitas Taco From Tacolicious Recipe
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Lockdown in Florence: How One Italian Family Is Coping by Cooking
Food News

Lockdown in Florence: How One Italian Family Is Coping by Cooking

by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...

5 Mistakes You're Making When You Bake Bread
Guides

5 Mistakes You're Making When You Bake Bread

by Heather Reid | Whether you're attempting to make bread for the first time and want to be sure you get it right, or...

The Ultimate Guide to Canned Tomatoes
Recipe Round-Ups

The Ultimate Guide to Canned Tomatoes

by David Klein | OK, so your pantry is suddenly jam-packed with industrial sized canned tomatoes. Luckily there is...

The Ultimate Ground Beef Guide with 15 Essential Recipes
Recipe Round-Ups

The Ultimate Ground Beef Guide with 15 Essential Recipes

by Chowhound Editors | Ground beef is one of the supporting pillars of mainstream food worldwide. It’s cheap, readily available...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.