San Diego Sopapillas

San Diego Sopapillas

YIELD: 12 portions (2 sopapillas)

For the carnitas:
4 lbs. boneless pork butt
3 Tbsps. salt
1 Tbsp. black pepper
juice of 1 lime
juice of 1 orange
1 cup water

For the sopapillas:
3 cups all-purpose flour
2 tsps. baking powder
1 tsp. salt
4 to 6 Tbsps. lard or shortening
1 ¼ cups warm milk
vegetable oil, as needed


Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.