The popular "little meats" of Mexican cooking are traditionally made by slowly simmering large chunks of well-seasoned, sometimes marinated pork shoulder in hot lard, then coarsely chopping the meat and eating it wrapped in warm tortillas. In the following version, the fat content of the finished dish is dramatically diminished by simmering the meat in flavorful citrus juices. The results taste marvelously authentic.
Average Customer Rating:
(7 Reviews) 7
7 of 7(100%)reviewers would recommend this recipe to a friend.