Yes, you read that correctly. My son was gifted with some bear meat, so I volunteered to cook it for him (none of us had tried it). My mind usually goes to Mexican when I think of cooking meat and I was really leaning toward carne asada or colorado but I wanted to be able to taste the meat. So, I settled on this simple already-loved recipe.
Here’s the link (for those who do not know, if I post a recipe, I only post the ingredients. You have to visit the link to read their instructions).
http://www.rickbayless.com/recipe/michoacan-style-pork-carnitas/
- 18 pounds bone-in pork shoulder (skin-on picnic shoulder is a good choice, too), cut into 2-pound chunks
- 1/2cup fresh lime juice
- 1/2cup salt
- About 4 gallons lard or vegetable oil
- If using vegetable oil: 1pound piece of slab bacon, cut it into 6 or 8 pieces
First: I did not have 18 pounds…
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