On Tue, 1 Mar 2005 19:18:37 -0800, D.A.Martinich wrote
(in article . com>):

> 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.

Wow, that's fascinating. Almost makes me want to buy one of those
turkey-deep-fryer things and try it.

serene