On Mon, 17 Sep 2012 07:04:26 -0700 (PDT), ImStillMags
> wrote:

> On Sep 16, 11:39*pm, Tommy Joe > wrote:
> > * * Remember the old Mona's Salsa Verde thread? *I said I liked the
> > sound of that recipe and would try it one day. *I'm going to make it
> > this Tuesday. *I'm going to use fresh tomatillos instead of canned. *I
> > will simmer them for 20 to 30 minutes to soften them up as suggested.
> >
> > * * Anyway, here's another stupid question for you - not about the
> > sauce but about what I'm going to put it on. *I have an oven but it's
> > filthy and I'm too lazy to clean it. *Maybe I'll pay somebody one day,
> > if I'm not too lazy for that too.
> >
> > * * * Anyway, I'm going to make some pork on the stove top. *I am
> > going to make it separate from the salsa verde. *I don't want to boil
> > it to death but I also don't want to use a bunch of vegetables to
> > braise it. *What would you suggest as the simplest way to cook 2 to 3
> > pounds of pork roast on the stove top so it comes out tender and not
> > cooked to death. *I'm sort of a prep artist, making things separately
> > and fridging them and then using them daily to throw together meals.
> >
> > * * * Simple question - lots of wasted time - can't help it, I'm
> > nuts. *Simply put, finally, what would you suggest as the best method
> > for cooking the pork on the stove top? *I'm going to cook it and add
> > sauce each day. *Unless you suggest I somehow use the sauce to make
> > the pork in. *I'm going to do this Tuesday no matter what. *But I
> > trust your knowledge on these issues. *How does it feel to know that
> > you are so trusted that now you must be forever at my call when I'm in
> > the mood to ask one question after the other? *Thanks.
> >
> > TJ
>
> If you don't want to braise the pork you need to cook it in the
> oven. Do you have a crock pot?
>
> If neither one of those is a possibility then I would cut the pork
> into good size cubes, salt and pepper it and brown it off in your
> pot. Add a chopped onion and some chopped garlic and a couple of
> cups of water and cover and
> cook on medium low till the pork is tender. Use as little water as
> you can get away with without everything sticking or burning.
> Keeping the heat low will help.
>
> If you plan on shredding the pork you can cook it to the shredding
> stage. If you want to just serve the pork in chunks with the salsa
> you can do that as well.
>
I don't think he knows the difference between braise and stew. It
seems like the tomatillos should provide enough liquid to keep the
pork moist, but he'll still be braising it no matter what he want to
call it. If he cooks those pork chunks to the almost falling apart
stage and then browns them in a little fat, he'll have carnitas. But
like you said, if he doesn't want to braise it then oven roasting is
another option. When I make pulled pork, I sometimes do it in a dry
dutch oven with the lid on at a very, very low heat for a few hours.
It's trickier than braising in a little liquid (which the tomatillos
would provide) and he'd need to be careful not to dry it out.

--
Food is an important part of a balanced diet.