Stop Frying Your Pork Dry — Slow Mexican Carnitas With a Crackling Gold Edge (The Valley Way)

Be straight with me about the last chop you made. You got the pan smoking. The chop went down, and that sizzle sounded like you had it handled. You flipped it, flipped it again, and poked the middle with a finger like somebody on a cooking show. Your pork comes out gray and dry because it was cooked fast in a hot pan. Cook the shoulder slow and gentle in lard and crisp it only at the end, and it's tender all the way through with crackling gold edges. Chapters 00:00 Stop Frying Your Pork Dry 01:51 The Cut: Pork Shoulder 03:15 What That Hot Pan Is Doing 04:14 Lard And The Long Wait 06:59 Look After The Comal 08:24 The Side Dish Gets Fire 10:08 Quesadilla And Cheese With No Flour 12:41 A Calm Word About Money 13:20 The Crisp I've Been Holding Back 15:18 One Pot Carries Your Week 16:36 Three Plain Ingredients, Actual Dinner