These are the best carnitas I've tried so far, and I've been making
carnitas for years.

I put the pork roast in the crockpot before I went to work.
When I got home I took the roast out of the crockpot and shredded the
pork into a roasting pan. (This weekend I am going to buy myself a
proper roasting pan.)
http://i41.tinypic.com/s5k9l3.jpg

Milk is poured over the roast and placed into the oven.
http://i39.tinypic.com/ermkvp.jpg

The juices from the crockpot were then strained of the solids and
reduced.
http://i43.tinypic.com/nmjfci.jpg

When pork drippings have browned, I added 1 cup of the reduced juices,
and baked until juices have evaporated and pork is starting to brown.
This is repeated with the remaining juice.
http://i39.tinypic.com/2l0q42.jpg

Put pork on a heated corn tortilla and top with cabbage, onion,
cilantro and a squeeze of lime. Fabuloso.
http://i44.tinypic.com/29qm629.jpg


@@@@@ Now You're Cooking! Export Format

La Taqueria Carnitas

ethnic, meats

1 boned, tied pork shoulder or butt ( 4-5 lb.)
2 onions (1 lb. total , peeled and quartered
4 stalks celery (including leaves), rinsed and cut into chunks
4 cloves garlic, peeled
2 bay leaves
2 teaspoons thyme
1 teaspoon salt, approx.
1/2 cup milk

Rinse pork and put in a 6- to 8-quart pan. Add onions, celery,
garlic, bay leaves, thyme, 1 teaspoon salt, and enough water to cover
meat - 2 1/2-3 1/2 quarts. Bring to a boil over high heat; cover,
reduce heat, and simmer until meat is very tender when pierced, 2-2
1/2 hours.

With slotted spoons, transfer pork to a 9- by 13-inch pan; reserve
cooking juices. Discard string, and use 2 forks to pull meat into
large chunks. Pour milk over meat. Bake pork in a 325F oven until
drippings are browned, about 1 hour, stirring and scraping pan
occasionally.
Meanwhile, pour reserved juices through a strainer into a bowl;
discard residue. Skim and discard fat. Return juices to pan. Boil
over high heat until reduced to 2 cups, about 45 minutes.

When pork drippings are browned, add 1 cup of the reduced juices;
scrape drippings free and stir meat, breaking into smaller pieces.
Bake until juices have evaporated and drippings are browned, about 15
minutes, stirring occasionally. Repeat step, using remaining juices,
and cook until meat edges are crisp and browned, 15-20 minutes longer.
Season to taste with salt.

(Notes: At La Taqueria in San Francisco, owner Miguel Jara cooks pork
in cauldrons of bubbling lard until tender, then roasts it to make
crowd-pleasing carnitas. At home, braise the pork, then roast until
tender-crisp. For best results, select meat with the most fat
marbling; fat is rendered during roasting, making the carnitas moist
and crisp. If cooking meat up to 3 days ahead, chill airtight; freeze
to store longer.
Makes 8-9 cups.

** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/03

On Jun 19, 10:05*pm, koko > wrote:
> These are the best carnitas I've tried so far, and I've been making
> carnitas for years.
>
> I put the pork roast in the crockpot before I went to work.
> When I got home I took the roast out of the crockpot and shredded the
> pork into a roasting pan. (This weekend I am going to buy myself a
> proper roasting pan.)http://i41.tinypic.com/s5k9l3.jpg
>
> Milk is poured over the roast and placed into the oven.http://i39.tinypic..com/ermkvp.jpg
>
> The juices from the crockpot were then strained of the solids and
> reduced.http://i43.tinypic.com/nmjfci.jpg
>
> When pork drippings have browned, I added 1 cup of the reduced juices,
> and baked until juices have evaporated and pork is starting to brown.
> This is repeated with the remaining juice.http://i39.tinypic.com/2l0q42.jpg
> I made carnitas this morning too:

http://www.flickr.com/photos/1552229...7619962173488/
>
> koko
>

--Bryan

koko wrote:
> These are the best carnitas I've tried so far, and I've been making
> carnitas for years.
>
> La Taqueria Carnitas

> 1 boned, tied pork shoulder or butt ( 4-5 lb.)
> 2 onions (1 lb. total , peeled and quartered
> 4 stalks celery (including leaves), rinsed and cut into chunks
> 4 cloves garlic, peeled
> 2 bay leaves
> 2 teaspoons thyme
> 1 teaspoon salt, approx.
> 1/2 cup milk
>
> Rinse pork and put in a 6- to 8-quart pan. Add onions, celery,
> garlic, bay leaves, thyme, 1 teaspoon salt, and enough water to cover
> meat - 2 1/2-3 1/2 quarts. Bring to a boil over high heat; cover,
> reduce heat, and simmer until meat is very tender when pierced, 2-2
> 1/2 hours.
>



Milk? Really? What does it add to the recipe? I'm interested in
trying it.

gloria p

koko wrote:
> These are the best carnitas I've tried so far, and I've been making
> carnitas for years.
>
> I put the pork roast in the crockpot before I went to work.
> When I got home I took the roast out of the crockpot and shredded the
> pork into a roasting pan. (This weekend I am going to buy myself a
> proper roasting pan.)
> http://i41.tinypic.com/s5k9l3.jpg
>
> Milk is poured over the roast and placed into the oven.
> http://i39.tinypic.com/ermkvp.jpg
>
> The juices from the crockpot were then strained of the solids and
> reduced.
> http://i43.tinypic.com/nmjfci.jpg
>
> When pork drippings have browned, I added 1 cup of the reduced juices,
> and baked until juices have evaporated and pork is starting to brown.
> This is repeated with the remaining juice.
> http://i39.tinypic.com/2l0q42.jpg
>
> Put pork on a heated corn tortilla and top with cabbage, onion,
> cilantro and a squeeze of lime. Fabuloso.
> http://i44.tinypic.com/29qm629.jpg
>
>
> @@@@@ Now You're Cooking! Export Format
>
> La Taqueria Carnitas
>
> ethnic, meats
>
> 1 boned, tied pork shoulder or butt ( 4-5 lb.)
> 2 onions (1 lb. total , peeled and quartered
> 4 stalks celery (including leaves), rinsed and cut into chunks
> 4 cloves garlic, peeled
> 2 bay leaves
> 2 teaspoons thyme
> 1 teaspoon salt, approx.
> 1/2 cup milk
>
> Rinse pork and put in a 6- to 8-quart pan. Add onions, celery,
> garlic, bay leaves, thyme, 1 teaspoon salt, and enough water to cover
> meat - 2 1/2-3 1/2 quarts. Bring to a boil over high heat; cover,
> reduce heat, and simmer until meat is very tender when pierced, 2-2
> 1/2 hours.
>
> With slotted spoons, transfer pork to a 9- by 13-inch pan; reserve
> cooking juices. Discard string, and use 2 forks to pull meat into
> large chunks. Pour milk over meat. Bake pork in a 325F oven until
> drippings are browned, about 1 hour, stirring and scraping pan
> occasionally.
> Meanwhile, pour reserved juices through a strainer into a bowl;
> discard residue. Skim and discard fat. Return juices to pan. Boil
> over high heat until reduced to 2 cups, about 45 minutes.
>
> When pork drippings are browned, add 1 cup of the reduced juices;
> scrape drippings free and stir meat, breaking into smaller pieces.
> Bake until juices have evaporated and drippings are browned, about 15
> minutes, stirring occasionally. Repeat step, using remaining juices,
> and cook until meat edges are crisp and browned, 15-20 minutes longer.
> Season to taste with salt.
>
> (Notes: At La Taqueria in San Francisco, owner Miguel Jara cooks pork
> in cauldrons of bubbling lard until tender, then roasts it to make
> crowd-pleasing carnitas. At home, braise the pork, then roast until
> tender-crisp. For best results, select meat with the most fat
> marbling; fat is rendered during roasting, making the carnitas moist
> and crisp. If cooking meat up to 3 days ahead, chill airtight; freeze
> to store longer.
> Makes 8-9 cups.
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 06/03

Thanks for sharing koko, copy/pasted for the next time I find the pork
shoulders on sale. And thanks for the oics.

Bob

On Jun 19, 10:15*pm, "gloria.p" > wrote:
> koko wrote:
> > These are the best carnitas I've tried so far, and I've been making
> > carnitas for years.
>
> > La Taqueria Carnitas
> > 1 *boned, tied pork shoulder or butt ( 4-5 lb.)
> > 2 onions (1 lb. total , peeled and quartered
> > 4 stalks celery (including leaves), rinsed and cut into chunks
> > 4 cloves garlic, peeled
> > 2 bay leaves
> > 2 teaspoons thyme
> > 1 teaspoon salt, approx.
> > 1/2 cup milk
>
> > Rinse pork and put in a 6- to 8-quart pan. *Add onions, celery,
> > garlic, bay leaves, thyme, 1 teaspoon salt, and enough water to cover
> > meat - 2 1/2-3 1/2 quarts. *Bring to a boil over high heat; cover,
> > reduce heat, and simmer until meat is very tender when pierced, 2-2
> > 1/2 hours. *
>
> Milk? * Really? *What does it add to the recipe? *I'm interested in
> trying it.

With "clean" animals, it makes them unclean, but since we're talking
pig anyway...
>
> gloria p

--Bryan

"gloria.p" > wrote:
>
> Milk? Really? What does it add to the recipe? I'm interested in trying
> it.
>

I bet the sugar in it helps brown the meat.

"koko" ha scritto nel messaggio

> These are the best carnitas I've tried so far, and I've been making>
> carnitas for years.

Well, you made me hungry!

gloria.p wrote:
>
> koko wrote:
> > These are the best carnitas I've tried so far, and I've been making
> > carnitas for years.
> >
> > La Taqueria Carnitas
>
> > 1 boned, tied pork shoulder or butt ( 4-5 lb.)
> > 2 onions (1 lb. total , peeled and quartered
> > 4 stalks celery (including leaves), rinsed and cut into chunks
> > 4 cloves garlic, peeled
> > 2 bay leaves
> > 2 teaspoons thyme
> > 1 teaspoon salt, approx.
> > 1/2 cup milk
> >
> > Rinse pork and put in a 6- to 8-quart pan. Add onions, celery,
> > garlic, bay leaves, thyme, 1 teaspoon salt, and enough water to cover
> > meat - 2 1/2-3 1/2 quarts. Bring to a boil over high heat; cover,
> > reduce heat, and simmer until meat is very tender when pierced, 2-2
> > 1/2 hours.
> >
>
> Milk? Really? What does it add to the recipe? I'm interested in
> trying it.
>
> gloria p

Milk? I've gotta wonder too! I know cream is added sometimes to various
savory meat dishes like a straganof (sp?), but carnitas??

Sky, who's never any expert!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"Sky" ha scritto nel messaggio

> Milk? I've gotta wonder too! I know cream is added sometimes to various>
> savory meat dishes like a straganof (sp?), but carnitas??
>
> Sky, who's never any expert!

Cooking pork in milk is done in many traditions. It makes for meat juices
that are exceptional. Give it a try! Also look up Florentine pork cooked
in milk.

Gloria wrote:

>> La Taqueria Carnitas
>
>> 1 boned, tied pork shoulder or butt ( 4-5 lb.)
>> 2 onions (1 lb. total , peeled and quartered
>> 4 stalks celery (including leaves), rinsed and cut into chunks
>> 4 cloves garlic, peeled
>> 2 bay leaves
>> 2 teaspoons thyme
>> 1 teaspoon salt, approx.
>> 1/2 cup milk
>>
>> Rinse pork and put in a 6- to 8-quart pan. Add onions, celery,
>> garlic, bay leaves, thyme, 1 teaspoon salt, and enough water to cover
>> meat - 2 1/2-3 1/2 quarts. Bring to a boil over high heat; cover,
>> reduce heat, and simmer until meat is very tender when pierced, 2-2
>> 1/2 hours.
>
> Milk? Really? What does it add to the recipe? I'm interested in trying
> it.

There's a fairly-well-known Italian recipe for pork braised in milk. As the
milk cooks it turns into little brown nuggets of flavor. There's
considerably less milk in this recipe, but I'd expect it to have a similar
effect: The lactic acid will tenderize the meat and the milk solids will
caramelize, adding additional flavor.

Bob

"koko" wrote:
>
> These are the best carnitas I've tried so far, and I've been making
> carnitas for years.
>
>

You gotta be kidding!

http://www.colgate.com/app/Colgate/U.../Fabuloso.cvsp

"koko" > wrote:
>
> Put pork on a heated corn tortilla and top with cabbage, onion,
> cilantro and a squeeze of lime. Fabuloso.
> http://i44.tinypic.com/29qm629.jpg
>
>

All that effort negated by chunks of raw cabbage. Blech!

Sheldon wrote:

>> Put pork on a heated corn tortilla and top with cabbage, onion,
>> cilantro and a squeeze of lime. Fabuloso.
>> http://i44.tinypic.com/29qm629.jpg
>>
>
> All that effort negated by chunks of raw cabbage. Blech!

CHUNKS of cabbage? Have you gone blind, or are you just retarded?

Bob

On Sat, 20 Jun 2009 11:56:18 GMT, brooklyn1 wrote:

> "koko" wrote:
>>
>> These are the best carnitas I've tried so far, and I've been making
>> carnitas for years.
>>
>>
>
> You gotta be kidding!
>
> http://www.colgate.com/app/Colgate/U.../Fabuloso.cvsp

you're such a dutiful housewife. i bet the house still smells like cat
****, though.

blake

On Fri, 19 Jun 2009 20:05:25 -0700, koko wrote:

> These are the best carnitas I've tried so far, and I've been making
> carnitas for years.
>
> I put the pork roast in the crockpot before I went to work.
> When I got home I took the roast out of the crockpot and shredded the
> pork into a roasting pan. (This weekend I am going to buy myself a
> proper roasting pan.)
> http://i41.tinypic.com/s5k9l3.jpg
>
> Milk is poured over the roast and placed into the oven.
> http://i39.tinypic.com/ermkvp.jpg
>

never heard of milk being involved before.

your pal,
blake

On Sat, 20 Jun 2009 08:23:47 +0200, "Giusi" >
wrote:

>
>"koko" ha scritto nel messaggio
>
>> These are the best carnitas I've tried so far, and I've been making>
>> carnitas for years.
>
>Well, you made me hungry!
>
Thank you, I hope you try them sometime.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/03

On Sat, 20 Jun 2009 14:49:15 GMT, blake murphy
> wrote:

>On Fri, 19 Jun 2009 20:05:25 -0700, koko wrote:
>
>> These are the best carnitas I've tried so far, and I've been making
>> carnitas for years.
>>
>> I put the pork roast in the crockpot before I went to work.
>> When I got home I took the roast out of the crockpot and shredded the
>> pork into a roasting pan. (This weekend I am going to buy myself a
>> proper roasting pan.)
>> http://i41.tinypic.com/s5k9l3.jpg
>>
>> Milk is poured over the roast and placed into the oven.
>> http://i39.tinypic.com/ermkvp.jpg
>>
>
>never heard of milk being involved before.
>
>your pal,
>blake

I haven't either until recently when I've seen two carnitas recipes
using milk. I googled it and found quite a few pork recipes that use
milk.
This is going to be my default carnitas recipe.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/03

On Sat, 20 Jun 2009 01:57:07 -0500, Sky >
wrote:

>gloria.p wrote:
>>
>> koko wrote:
>> > These are the best carnitas I've tried so far, and I've been making
>> > carnitas for years.
>> >
>> > La Taqueria Carnitas
>>
>> > 1 boned, tied pork shoulder or butt ( 4-5 lb.)
>> > 2 onions (1 lb. total , peeled and quartered
>> > 4 stalks celery (including leaves), rinsed and cut into chunks
>> > 4 cloves garlic, peeled
>> > 2 bay leaves
>> > 2 teaspoons thyme
>> > 1 teaspoon salt, approx.
>> > 1/2 cup milk
>> >
>> > Rinse pork and put in a 6- to 8-quart pan. Add onions, celery,
>> > garlic, bay leaves, thyme, 1 teaspoon salt, and enough water to cover
>> > meat - 2 1/2-3 1/2 quarts. Bring to a boil over high heat; cover,
>> > reduce heat, and simmer until meat is very tender when pierced, 2-2
>> > 1/2 hours.
>> >
>>
>> Milk? Really? What does it add to the recipe? I'm interested in
>> trying it.
>>
>> gloria p
>
>Milk? I've gotta wonder too! I know cream is added sometimes to various
>savory meat dishes like a straganof (sp?), but carnitas??
>
>Sky, who's never any expert!

I wondered too so I had to try it. Have you read Bob Terwilliger's
explanation? His response is spot on. I googled cooking pork in milk
and it seems common in some recipes and cultures.

Hope you try it sometime.

koko

--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/03

"koko" > wrote in message
...
>
> These are the best carnitas I've tried so far, and I've been making
> carnitas for years.
>
> I put the pork roast in the crockpot before I went to work.
> When I got home I took the roast out of the crockpot and shredded the
> pork into a roasting pan. (This weekend I am going to buy myself a
> proper roasting pan.)
> http://i41.tinypic.com/s5k9l3.jpg
>
> Milk is poured over the roast and placed into the oven.
> http://i39.tinypic.com/ermkvp.jpg
>
> The juices from the crockpot were then strained of the solids and
> reduced.
> http://i43.tinypic.com/nmjfci.jpg
>
> When pork drippings have browned, I added 1 cup of the reduced juices,
> and baked until juices have evaporated and pork is starting to brown.
> This is repeated with the remaining juice.
> http://i39.tinypic.com/2l0q42.jpg
>
> Put pork on a heated corn tortilla and top with cabbage, onion,
> cilantro and a squeeze of lime. Fabuloso.
> http://i44.tinypic.com/29qm629.jpg
>
>
> @@@@@ Now You're Cooking! Export Format
>
> La Taqueria Carnitas

I've been making this recipe for a couple years now. I've never thought to
do it in a crockpot. I'll have to give it a try. It is quite a bunch of
work, but very good I agree with you there. I've used the carnitas in my
homemade tamales. Very good there too.

Lynne

On Sat, 20 Jun 2009 10:12:39 -0700, "King's Crown" >
wrote:

>
>"koko" > wrote in message
.. .
>>
>> These are the best carnitas I've tried so far, and I've been making
>> carnitas for years.

snippage

>> @@@@@ Now You're Cooking! Export Format
>>
>> La Taqueria Carnitas
>
>I've been making this recipe for a couple years now. I've never thought to
>do it in a crockpot. I'll have to give it a try. It is quite a bunch of
>work, but very good I agree with you there. I've used the carnitas in my
>homemade tamales. Very good there too.
>
>Lynne
>

What a great idea to use the meat in tamales. I'll do that for sure
thanks.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/20

On Sat, 20 Jun 2009 08:54:16 -0700, koko wrote:

> On Sat, 20 Jun 2009 14:49:15 GMT, blake murphy
> > wrote:
>
>>On Fri, 19 Jun 2009 20:05:25 -0700, koko wrote:
>>
>>> These are the best carnitas I've tried so far, and I've been making
>>> carnitas for years.
>>>
>>> I put the pork roast in the crockpot before I went to work.
>>> When I got home I took the roast out of the crockpot and shredded the
>>> pork into a roasting pan. (This weekend I am going to buy myself a
>>> proper roasting pan.)
>>> http://i41.tinypic.com/s5k9l3.jpg
>>>
>>> Milk is poured over the roast and placed into the oven.
>>> http://i39.tinypic.com/ermkvp.jpg
>>>
>>
>>never heard of milk being involved before.
>>
>>your pal,
>>blake
>
> I haven't either until recently when I've seen two carnitas recipes
> using milk. I googled it and found quite a few pork recipes that use
> milk.
> This is going to be my default carnitas recipe.
>
> koko

well, it certainly looks like you got good results.

your pal,
blake

koko wrote:
> On Sat, 20 Jun 2009 10:12:39 -0700, "King's Crown" >
> wrote:
>
>> "koko" > wrote in message
>> ...
>>> These are the best carnitas I've tried so far, and I've been making
>>> carnitas for years.
>
> snippage
>
>>> @@@@@ Now You're Cooking! Export Format
>>>
>>> La Taqueria Carnitas
>> I've been making this recipe for a couple years now. I've never thought to
>> do it in a crockpot. I'll have to give it a try. It is quite a bunch of
>> work, but very good I agree with you there. I've used the carnitas in my
>> homemade tamales. Very good there too.
>>
>> Lynne
>>
>
> What a great idea to use the meat in tamales. I'll do that for sure
> thanks.
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 06/20

I think I can talk dirty to koko now... I think she filters all with
gmail IDs, rather then just those posting from google groups.


Dirty, dirty, dirty!

<tongue sticking out and she can't see me!> Lol

Bob

On Mon, 22 Jun 2009 13:32:27 -0400, Bob Muncie >
wrote:

>koko wrote:
>> On Sat, 20 Jun 2009 10:12:39 -0700, "King's Crown" >
>> wrote:
>>
>>> "koko" > wrote in message
>>> ...
>>>> These are the best carnitas I've tried so far, and I've been making
>>>> carnitas for years.
>>
>> snippage
>>
>>>> @@@@@ Now You're Cooking! Export Format
>>>>
>>>> La Taqueria Carnitas
>>> I've been making this recipe for a couple years now. I've never thought to
>>> do it in a crockpot. I'll have to give it a try. It is quite a bunch of
>>> work, but very good I agree with you there. I've used the carnitas in my
>>> homemade tamales. Very good there too.
>>>
>>> Lynne
>>>
>>
>> What a great idea to use the meat in tamales. I'll do that for sure
>> thanks.
>>
>> koko
>> --
>>
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 06/20
>
>I think I can talk dirty to koko now...
And that would bother me how? ;-)

>I think she filters all with gmail IDs, rather then just those posting from google groups.
I come from a large family Bob, I learned early in life how to tune
some people out. Don't need no stinkin' filters.
>
>Dirty, dirty, dirty!
Now go wash your mouth out with soap.
>
><tongue sticking out and she can't see me!> Lol
Now that you have it sticking so far out, I think you should get it
pierced. Lol.
>
>Bob

Thanks for the fun Bob

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/20

On Mon, 22 Jun 2009 16:46:14 -0700, koko > wrote:

>>>>I've used the carnitas in my
>>>> homemade tamales. Very good there too.
>>>>
>>>> Lynne

I agree with Lynne... the leftovers will make great tamales!


--
I love cooking with wine.
Sometimes I even put it in the food.