Oh, please do not get me wrong. I have no visions of cranking out a
world-class batch of carnitas from some pulled pork and a reduced marinade /
braising sauce. The family loves pulled pork sandwiches and most other
things made with pulled pork. Me? I used to work in the interior of Mexico
and I fell in love with the authentic flavors of Mexico. To this day, I
cannot put lettuce on a taco; it has to be cabbage. Cheese? Never happen. I
think most people wouldn't even recognize REAL Mexican food as Mexican food.
I once had a friend say that he didn't want to go to Taco Bell because he
didn't want Mexican food. I told him not to worry; he wouldn't get Mexican
food at Taco Bell.


"." > wrote in message
...
On Feb 9, 3:35 pm, "Tim Conde" > wrote:
> Hi to all. We love pulled pork and we also love carnitas. If we have a
> bunch
> of pulled pork sitting around, is there a way to transform it into decent
> carnitas? Most carnitas recipes I know require marinating, etc, and the
> pork
> is wetter and maybe more tender as well. But since the meat is the same,
> can
> I just add something to make it work?

Carnitas is made with square chunks of pork. Half the chunks should be
crispy and crunchy and the other half should be moist and tender.

One time I was eating at a Mexican taqueria chain and the owner saw
that the cook had given me all crispy carnitas, so she brought me a
bowl of tender carnitas.

I heard her tell the cook that she was going to fire him if he
couldn't learn how to make carnitas correctly...

"Pulled" pork comes from a larger piece of well-done that has been
pulled into shreds with two forks.

This is called a "tinga", which means "hash" in Spanish, and it's
called barbecue in Texican...