Place the lard in a medium pot over medium heat. Once all of the lard is melted, add the pork cushion meat, salt, garlic and bay leaves. Cut the orange, squeeze it and add to the pot. Cook until the pork shreds easily, about 2 hours.
Serve with the Naga Serpent Salsa in tortillas, and enjoy with a cold Mexican beer.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Naga Serpent Salsa:
Roughly chop the chiles and tomatillos and add to a saucepan over low heat. Cook for about 10 minutes. Add the garlic and onion and cook for an additional 10 minutes. Place all the ingredients into a blender and blend for 2 minutes. Season with salt. Yield: 2 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2639.44 Kcal (11051 kJ)
Calories from fat	2552.77 Kcal
		% Daily Value*
Total Fat	283.64g	436%
Cholesterol	269.27mg	90%
Sodium	1193.62mg	50%
Potassium	108.01mg	2%
Total Carbs	15.21g	5%
Sugars	7.65g	31%
Dietary Fiber	5.94g	24%
Protein	5.6g	11%
Vitamin C	101.4mg	169%
Iron	0.3mg	1%
Calcium	18.2mg	2%

Amount Per 100 g
Calories	721.02 Kcal (3019 kJ)
Calories from fat	697.35 Kcal
		% Daily Value*
Total Fat	77.48g	436%
Cholesterol	73.56mg	90%
Sodium	326.06mg	50%
Potassium	29.5mg	2%
Total Carbs	4.15g	5%
Sugars	2.09g	31%
Dietary Fiber	1.62g	24%
Protein	1.53g	11%
Vitamin C	27.7mg	169%
Iron	0.1mg	1%
Calcium	5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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