Carnitas made from Mangalitsa pork shoulder. Mangalitsa month continues, although this should be my last post hyping up these delicious little piggies. Anyway, Carnitas made from Mangalitsa is richer, fattier, and significantly more tasty than the standard faire. I would love to see what a really talented chef of Mexican cuisine would do with this stuff. I confit’ed the shoulder with the traditional flavorings (onions, oranges, cinnamon, etc.) a day in advance. The Mangalitsa is so well marbled that you can literally confit the chunks of pork in their own fat (yum). Before serving, I hacked out a block of shredded pork and fat and threw it under the broiler until hot and crispy. I can’t imagine how unhealthy this meal must be, so this will be an uncommon treat.