Pork Fajitas & Salsa Recipe

Name: Pork Fajitas & Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs pork butt, cut into 4 pieces; 3 lbs lard or 3 lbs suet; 1 red onion, roughly chopped; 1 garlic clove, roughly chopped; 1 ¼ tablespoons kosher salt; corn tortilla, for serving; 4 roma tomatoes, diced; 1 red onion, diced; 1 jalapeno, diced; 2 tablespoons cilantro leaves, chopped; 12 lime, juiced

Servings: persons

1
Directions.
2
Remove the pork butts from refrigeration 1 hour before cooking.
3
Do not remove the bone.
4
Heat the lard in a large stainless steel pot over high heat to 250 degrees F. The pot needs to be large enough to fit all the pieces of pork butt side by side, not on top of each other, and preferably not touching each other.
5
Add enough lard to completely submerge the meat.
6
Add the onion and garlic and let brown but do not burn.
7
If garlic burns, you must start the process over.
8
Remove onions and garlic from the lard and discard.
9
Carefully add the pork pieces to the lard and then allow the oil to reach 250 degrees F again.
10
Do not let the pork stick to the bottom or sides of pot.
11
Stir around every 30 minutes to insure even coloring.
12
Cook for approximately 1 to 1 1/2 hours.
13
The pork should be caramel-colored with an internal temperature of 170 to 180 degrees F on an instant-read thermometer.
14
Five minutes before you are ready to remove the meat, sprinkle the kosher salt into the oil.
15
Continue to cook pork for 5 more minutes and then remove the pork from the oil to a platter.
16
Cover and let rest for 15 minutes.
17
Shred the meat and serve with Pico de Gallo, warm tortillas, salsa, limes, and radish slices.
18
Pico de Gallo:.
19
Salt and freshly ground black pepper.
20
Combine all ingredients and season with salt and pepper, to taste.
21
Let sit for 15 to 20 minutes.
22
Serve.

990

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs pork butt, cut into 4 pieces, 3 lbs lard or 3 lbs suet, 1 red onion, roughly chopped, 1 garlic clove, roughly chopped, and more.

Yes, Pork Fajitas & Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Fajitas & Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions