These are the best carnitas I've tried so far, and I've been making
carnitas for years.

I put the pork roast in the crockpot before I went to work.
When I got home I took the roast out of the crockpot and shredded the
pork into a roasting pan. (This weekend I am going to buy myself a
proper roasting pan.)
http://i41.tinypic.com/s5k9l3.jpg

Milk is poured over the roast and placed into the oven.
http://i39.tinypic.com/ermkvp.jpg

The juices from the crockpot were then strained of the solids and
reduced.
http://i43.tinypic.com/nmjfci.jpg

When pork drippings have browned, I added 1 cup of the reduced juices,
and baked until juices have evaporated and pork is starting to brown.
This is repeated with the remaining juice.
http://i39.tinypic.com/2l0q42.jpg

Put pork on a heated corn tortilla and top with cabbage, onion,
cilantro and a squeeze of lime. Fabuloso.
http://i44.tinypic.com/29qm629.jpg


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La Taqueria Carnitas

ethnic, meats

1 boned, tied pork shoulder or butt ( 4-5 lb.)
2 onions (1 lb. total , peeled and quartered
4 stalks celery (including leaves), rinsed and cut into chunks
4 cloves garlic, peeled
2 bay leaves
2 teaspoons thyme
1 teaspoon salt, approx.
1/2 cup milk

Rinse pork and put in a 6- to 8-quart pan. Add onions, celery,
garlic, bay leaves, thyme, 1 teaspoon salt, and enough water to cover
meat - 2 1/2-3 1/2 quarts. Bring to a boil over high heat; cover,
reduce heat, and simmer until meat is very tender when pierced, 2-2
1/2 hours.

With slotted spoons, transfer pork to a 9- by 13-inch pan; reserve
cooking juices. Discard string, and use 2 forks to pull meat into
large chunks. Pour milk over meat. Bake pork in a 325F oven until
drippings are browned, about 1 hour, stirring and scraping pan
occasionally.
Meanwhile, pour reserved juices through a strainer into a bowl;
discard residue. Skim and discard fat. Return juices to pan. Boil
over high heat until reduced to 2 cups, about 45 minutes.

When pork drippings are browned, add 1 cup of the reduced juices;
scrape drippings free and stir meat, breaking into smaller pieces.
Bake until juices have evaporated and drippings are browned, about 15
minutes, stirring occasionally. Repeat step, using remaining juices,
and cook until meat edges are crisp and browned, 15-20 minutes longer.
Season to taste with salt.

(Notes: At La Taqueria in San Francisco, owner Miguel Jara cooks pork
in cauldrons of bubbling lard until tender, then roasts it to make
crowd-pleasing carnitas. At home, braise the pork, then roast until
tender-crisp. For best results, select meat with the most fat
marbling; fat is rendered during roasting, making the carnitas moist
and crisp. If cooking meat up to 3 days ahead, chill airtight; freeze
to store longer.
Makes 8-9 cups.

** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/03