On Fri, 15 Aug 2014 16:18:53 -0500, Janet Wilder >
wrote:

> On 8/15/2014 2:58 PM, sf wrote:
> > On Fri, 15 Aug 2014 13:39:28 -0500, Janet Wilder >
> > wrote:
> >
> >> On 8/15/2014 8:55 AM, notbob wrote:
> >>> Jes made a HUGE batch.
> >
> > <snip>
> >>> Put it all in yer "big orange" and bake in oven at 350F until it falls
> >>> apart. If the liquids have completely evaporated, add more. When
> >>> pork pulls apart (pull-pork!), put on stove-top and gently simmer
> >>> remaining sauce until thickens to a paste (or almost), as long as you
> >>> get full coverage of all the pulled apart pork pieces.
> >>>
> >>> ----
> >>>
> >>> I'll let you folks decide the portions for above. After all, you all
> >>> claim to be cooks. Besides, even I miscalculated the amts and hadda
> >>> add more. Jes start with enough liquids to cover roast half way. I
> >>> start with about half and half, OJ to chkn stk, plus juice of couple
> >>> limes and couple lemons. The amt of dried chile pwdr is yer own. I
> >>> like mine quite spicy.
> >>>
> >>>
> >>> [1] In this case, my big ol' orange Le Creuset French Oven, like on
> >>> all the cooking shows (purchased for 60% off at going-out-of-biz
> >>> sale). Any large dutch overn or oven safe pot, with lid, will do.
> >>>
> >>
> >>
> >> Don't you brown the mat again for carnitas?
> >
> > Doesn't the browning happen after chunking/pulling and just before
> > serving?
> >
> >
>
> Down here they brown the meat again after it's been cooked. It crisps
> the edges. Very yummy

Yes, that's what I was trying to say. How do you cook yours? With or
without milk? Regular or condensed?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.