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Ingredients:
2 pounds pork butt, cut into 2-inch chunks
2 cups water
2 cups cola
2 onion, chopped
2 cloves garlic, crushed
2 cups cilantro, 1 chopped and 1 unchopped
2 jalapenos, chopped
2 tablespoons salt
1 tablespoon lard
½ cup milk
½ cup orange juice
6 soft corn tortillas
1 cup fresh salsa
6 lemons, cut into wedges
Directions:
Cover pork butt in stockpot with water and cola. Add half the onion, garlic, unchopped cilantro, jalapenos, and salt. Bring to a boil, then lower to a simmer. Cook 1-1½ hours until pork is tender. Drain in colander. Heat lard in saucepan until it begins to bubble; add juice and milk. Add pork and lower heat to medium. Brown pork on all sides for 15 minutes; remove onto absorbent paper and dice into smaller pieces. Warm corn tortillas and serve with remaining onion, chopped cilantro, salsa, extra salt, and lemon wedges.
Servings: Serves six.
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