On 2013-07-31, notbob > wrote:

> So, very greasy, way too rich, perfectly tender carnitas. I had some
> in a flour tortilla and it was OK. I think it will work out if I make
> up some fresh pico de gallo (salsa cruda) to cut the grease with.

In the end, perfectly edible. They WILL be eaten. The pico di gallo
did the trick as did letting the carnitas age overnight. The only
prob was no spicy heat due to the jalapenos being the wimpiest I've
ever encountered and me being too cheap to spring for seranos. No
prob, as I have plenty of bottled hot sauces. I'll do better next
time.


nb