hermit wrote:
> I am looking for an authentic recipe for Mexican Carnitas. Also I
> would be interested to know of a good online source for Mexican foods
> and spices.

Living a long time in a region where there are many people of Mexican
descent as well as immigrants, I have been fortunate to attend a number
of "tardeadas" where carnitas was the featured dish. It was often pork
shoulder but occasionally a whole pig was used. The muscle meat is
separated from the fat and then separated by muscle rather than just
sliced. The fat was then placed in a container large enough to hold
the entire amount of meat. Some skin was used along with the fat.
When it was melted the muscle meat was then added and cooked by deep
frying. When the skin parts were done they were removed and when cool
enough cut into chicharrones and eaten as a snack. At some point,
orange juice, sugar or even pepsi cola was added to the fat, I think
to encourage caramelization. The meat was considered done when it quit
bubbling.
When cool enough it was chopped and seved in fresh tortillas with salsa
fresca and a pot of beans.

D.M.