Bear Carnitas

Brenda Nolen

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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…

View original post 204 more words

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