• Cooking Time:
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  • 3-pound pork butt, cut into 4 pieces
  • 3 pounds refined lard, or suet
  • 1 red onion, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1 1/4 tablespoons kosher salt
  • for serving
  • Pico de Gallo, see recipe
  • Corn tortillas
  • Salsa
  • Lime wedges
  • Radish slices,


  • Remove the pork butt from refrigeration 1 hour before cooking. Do not remove the bone.
  • Heat the lard in a large stainless steel pot over high heat to 250 degrees F.
  • The pot needs to be large enough to fit all the pieces of pork butt side by side, not on top of each other, and preferably not touching each other.
  • Add enough lard to completely submerge the meat. Add the onion and garlic and let brown but do not burn.
  • If garlic burns, you must start the process over.
  • Remove onions and garlic from the lard and discard.
  • Carefully add the pork pieces to the lard and then allow the oil to reach 250 degrees F again. Do not let the pork stick to the bottom or sides of pot.
  • Stir around every 30 minutes to insure even coloring.
  • Cook for approximately 1 to 1 1/2 hours.
  • The pork should be caramel-colored with an internal temperature of 170 to 180 degrees F on an instant-read thermometer.
  • Five minutes before you are ready to remove the meat, sprinkle the kosher salt into the oil.
  • Continue to cook pork for 5 more minutes and then remove the pork from the oil to a platter.
  • Cover and let rest for 15 minutes.
  • Shred the meat and serve with Pico de Gallo, warm tortillas, salsa, limes, and radish slices.

Categories: Main Dish  Mexican  Stove 
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