This wonderful Mexican dish features pork that is extremely tender and flavorful. Serve with corn or flour tortillas, refried beans and Spanish rice. Manteca can be found in the Mexican food section of many grocery stores.
- 3 Pounds Boneless Pork Shoulder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 or 1½ teaspoon Manteca (Mexican Lard)
- ½ teaspoon Season Salt or to taste
- Pepper to taste
- Cut pork into one inch cubes.
- Place meat in pot and fill with water to just under the top of the meat.
- Bring to a boil and then reduce to a simmer.
- Simmer one to two hours until the water is mostly gone.
- Add manteca, the meat will start to fry.
- Stir meat and coat it with the drippings left at the bottom of the pan until the drippings create a crust on the meat. Do not fry meat too long to avoid dryness
- When most of the meat is browned, remove it and let the manteca drain off to lessen the greasiness of the meat.
- Serve with corn or flour tortillas, refried beans and Spanish rice.
Recipe submitted by Jeffrey D.