Unfortunately, in the US, much of the commercial lard is altered by extra hydrogenation.

But back to the OP - I really liked the recipe I had made, it didn't have the extra lard added, and I can't locate anything that is quite like it - it is an "I'll know it when I see it" kind of thing. But it was long enough ago that I really don't remember the particulars.

Perhaps you could piece it together from these two options (neither have lard)

http://www.sun-maid.com/en/recipes/r...e_chilies.html

http://www.porkfoodservice.org/RecipeView.aspx?id=89

Hope this helps!!

I haven't actually made this yet, but it looks like a winner. I saw it on Guy Fieri's "Diners, Drive-Ins, and Dives" show last night. It's from a restaurant called Los Taquitos in Phoenix. It doesn't call for lard, in fact they recommend you remove some of the fat from the pork before cooking, but adding the evaporated milk adds some fat back in. Overall, for a carnitas recipe this one is certainly lower in fat than many, and still looks like it delivers on flavor. Here's a video of the prep. The carnitas prep part starts at about 2:00. I got the transcribed recipe from another web site.

Ingredients

1 pork butt (bone in) **Use a Boston Butt, which, as you may know, is actually a pork shoulder
1 bulb of garlic, cut across to expose the ends of the cloves (see video)
1 can condensed milk **they say "condensed milk", but I would call it "evaporated milk" to keep people from being confused with sweetened condensed milk, which is the thick, really sweet stuff
1 can cola
2 cinnamon sticks
Salt maybe 1-2 teaspoons? Use your judgment. I'd go easy on the salt

Preparation

Cut up the pork butt into about 4 pieces (leaving the bone in) and put the pieces in the bottom of a dutch oven. Pour the condensed milk over the top. Pour the Coke over the top. Add the two cinnamon sticks, garlic, and salt. Add a little bit of water, not so much that the meat is covered, but so the liquid is 1/2 to 3/4 to the top of the meat. (see video)

Cover and simmer on medium-low for 2 hours.

Uncover, remove meat from pot, pull apart with forks into small chunks and fry in a dry pan (there's plenty-o-fat on that pork butt, but you could add oil if you so desire) until edges are a little crisp.

Put on top of 2 small warmed corn tortillas (so you have a double thickness), add chopped onion, cilantro, cabbage, and homemade salsa. I'd squeeze a little fresh lime juice on each one too.

**I'd serve this with fresh guacamole, and my homemade salsa, which I make from tomatoes, diced onions (red or vidalia work well), sliced scallions, chopped jalapeno to taste, and chopped cilantro leaves.

I use the slow cooker to cook the shoulder throughout the day (seasoned before hand of course). Then I do a very quick fry in a skillet before serving so it gets that crispy outside but moist inside.

Well, yesterday afternoon I marinated 7 lbs of dead piggy with some salt, pepper, ancho chile powder, a bit of cayenne pepper, cinnamon, a small amount of espresso and cocoa, garlic powder, and orange juice. It has been in the oven at 225F since 1030 AM. Results later.

I saw that episode and would love to try this recipe...if I could get one of those hotties at the restaurant to come over and cook it for me!!! ^

I agree--but once the water is cooked off, the lard is left behind to continue cooking the meat so that it doesn't burn to the pan. I suppose it depends on the cut of meat you're using also. A good pork shoulder probably doesn't need any fat added as long as you render it slowly.

I slow cook it in water/garlic/chili powder/cumin/onion/whatever else looks good that day all day, then pop it into a 450 degree oven to crisp it up.