Quote:
Originally posted by finnbear
Thanks, Gunncat and no hurry. We have nice looking shelf on the big grocery store we usually buy from full of all kinds of tex mex products but I haven't buy a lot yet.
In another board one webmaster gave me a recip for mexican rice and that was real good with fried chicken.
I own some old vinyls from Roky. When I cover from this flu maybe it's time to find them from my vinyl archive.
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Rock on man, I am glad you got some Roky
The technique for making carnitas is the same as making confit. You cook meat slowly be completely covering it with some sort of fat. In this case we will use pork fat.
This is what you will need:
2# lard(900 grams)
71 ml of milk
71 ml of water
1 sprig of thyme or 1/2 teaspoon
1 whole head of garlic unpeeled
1 bay leaf
12.4 grams salt
1,100 grams pork butt cut into pieces 1.9cx5c(more or less)
Start off by melting the lard over a low heat. Put in the rest of the ingredients and increase the heat until it begins to simmer. Keep this simmer very low, and cover. Stir things every five minutes or so. It will take about an hour before the meat is tender. At this point remove the bay leaf and garlic and increase the heat to about medium high and start continuesly stirring until the meat turns brown and becomes crispy. Once this is accomplished, you should take the meat out and shred it with a fork, or with the plastic blade of a food processor, but make sure you still have chunks!
You should serve this with guacamole which you should make only from California Hass avacados. I hope you can get them there.
I like to make burritos with carnitas, rice and refried beans. I add nice guacamole and some red sauce there for my heat buds.
I will give you recipes for those if you need them, but I have to run for now. Enjoy.