On 11/20/2017 1:47 PM, notbob wrote:
> On 2017-11-17, notbob > wrote:
>
>> I've always considered carnitas as basically Mexican pull pork, pan
>> fried to doneness.
>
> Now, even more so!
>
> I've been warming up my refrigerated carnitas in my newly cleaned
> enameled skillet, instead of the microwave. Wow. Boy, does that ever
> make difference.
>
> Tad bit o' peanut oil, few ozs of carnitas, PAN FRY!!. It gives the
> carnitas that 'extra added' crispiness on the crust, jes like Janet B
> spoke of. 
>
> nb
>
That is how I learned to make carnitas (granted, the only time I made
them) - braise them in the oven in chicken/vegetable stock and orange
juice then boil down the liquid on the stovetop and sear the pieces in
the grease/oil that is left.