I finally got a chance to do my carnitas recipe and it came out better than
ever. This time I used 'hot New Mexico chile powder' which I found at the
incredibly well stocked Safeway in Leadville. This time I let the meat,
which had baked at 300F for 3.5 hrs in my orange lecruset, cool and I
drained the juices and fat. I put the fat/juices in the fridge to chill
overnight. This morning, I scraped off the chilled fat and pulled the pork
and they both went back into the LC to cook down. I added juice from an
orange and some fresh ground cumin. Oh joy!

Will have soft-shell tacos this evening. I only wish I could find some good
cilantro. The stuff at our local store looks great, but is all but
flavorless. Looks like I'll have to try and grow some.

nb