Basically, I'm worried my pork butt/shoulder won't have enough fat on it when I buy it tonight, so I'm wondering if I can use the genius Kennedy carnitas method, but with the water, add in some lard, maybe 1/2 lb-1 lb, to assure that it's moist and juicy when done. This is like combining the genius, water-only recipe with the "cook the pork in an equal amount of lard" approach. Is there any reason not to try this and think it will work out well? I've never made carnitas before and want to please our guests!
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.