Carnitas de Sapo Recipe Video
Ingredients
| Skinless and boneless pork shoulder | 4 Pound (can use plain or already marinated pork) | |
| Mojo criollo marinade | 24 Fluid Ounce (Goya) | |
| Lard | 1 Pound (Manteca) | |
| Water | 4 Cup (64 tbs) |
Nutrition Facts
Serving size
Calories 1662 Calories from Fat 1162
% Daily Value*
Total Fat 129 g198.2%
Saturated Fat 49.3 g246.7%
Trans Fat 0.1 g
Cholesterol 379.9 mg126.6%
Sodium 3624.5 mg151%
Total Carbohydrates 13 g4.2%
Dietary Fiber 0 g
Sugars 6.3 g
Protein 102 g204.5%
Vitamin A Vitamin C
Calcium 40.7% Iron 22.4%
*Based on a 2000 Calorie diet
Directions
1. Wash the meat if you are using the non-marinated kind. Pat dry. (skip this step if using already marinated pork)
2. Slice the pork into small bite size pieces.
3. Place the pork in a zip lock bag and pour the marinade over the meat. Close bag and get all the air out. Squish so that all the pieces are coated with marinade. Let marinate in the refrigerator overnight. (skip this step if using already marinated pork)
MAKING
4. In a large Dutch oven or pot, melt the lard. Heat over high flame.
5. Drain the marinated pork and add to the hot fat.
6. Fry the pork chunks, stirring occasionally, until well browned. The pieces of meat will shrink after some of the fat is rendered.
7. Add 4 cups water and bring to a boil then lower the heat to maintain a gentle simmer while uncovered. It may take around 2-3 hours for the liquid to completely evaporate.
8. Once all of the water has evaporated, turn the pieces of meat until lightly crusty and browned and crispy all over.
9. Remove the meat chunks and drain on absorbent paper.
SERVING
10. Carnitas don't always have to be served with guacamole, fresh salsa, and tortillas or tacos though that is the best way to enjoy the succulent tender, browned pieces of pork. These carnitas can be added to anything that could use fork-tender bits of pork.
Chef
