koko wrote:
> 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
>
>
> @@@@@ Now You're Cooking! Export Format
>
> 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

Thanks for sharing koko, copy/pasted for the next time I find the pork
shoulders on sale. And thanks for the oics.

Bob