On Wed, 05 Nov 2003 13:25:18 GMT, Frogleg wrote:

> So what is it called when I cover unbrowned cubed pork (available
> fantastically cheap and labeled "pork stew meat") with homemade red
> chile sauce and bake, covered, at oh, say, 300F for several hours or
> until it sort of comes apart when pressed on? And then uncover for
> another 20-30 minutes to concentrate the sauce? *I* call it carnitas.
> But obviously I'm wrong. :-)

No you aren't wrong, but I am begining to think there are as many recipes
for carnitas as there are Mexican Cooks. I think the real trick is to find
the time to try them all. I intend to to try alot of them.

JakeInHartsel