"Glenn Jacobs" > wrote in message
...
> I am looking for recipes, recommended cuts of meat and/or general
> procedures for preparing Carnitas. I have tried a couple of times with
> little success. In general the meat has come out to dry and often tough.
> I have both simmered the meat and then finished it in the oven and have
> cooked only in the oven covered at low heat.
>
> Thank you in advance,
>
> JakeInhartsel

Go he http://cocinamexicana.com.mx/ingles/menu/frame.html

Click on meat and then carnitas.

Although it is poorly translated there are IMHO 3 important aspects to good
Carnitas.

1. Making sure you brown the meat nicely.
2. The orange zest -peal is important.
3. The simmering in milk - not the non fat stuff - use regular milk.
There is a certain amount of fat in the milk that I believe helps keep the
meat moist.

Remember foods like carnitas (little meats) are every day food. These
recipes are designed for "Not the best quality" of pork. I would recommend
shoulder. Remember this is "pre-cut orange flavored pork pot-roast."

Just enjoy.

Dimitri