On 8/15/2014 8:55 AM, notbob wrote:
> Jes made a HUGE batch. Overwhelmed my "big orange"[1]. I'll have
> more than enough to give to neighbors and friends and still enough
> left over to become sick to death of it. So much, in fact, it's the
> first time I ever hadda mix up more sauce to finish it, as the
> original sauce ingredients were not enough for such a large pork roast
> (8lbs!). Perhaps my method was a bit unconventional, but the results
> rock.
>
> Unfortunately, I forgot to buy tortillas, yesterday, and gotta go back
> to the store. A sixer of cerveza couldn't hurt, also.
>
> ----
>
> notbob's Carnitas
>
> One pork roast
> oranges (or OJ)
> limes
> lemons
> New Mexico ground chile powder (hot)
> serrano chiles
> jalapeno chiles
> chicken stock
> garlic
> onions
> cumin
> oregano
>
> Put it all in yer "big orange" and bake in oven at 350F until it falls
> apart. If the liquids have completely evaporated, add more. When
> pork pulls apart (pull-pork!), put on stove-top and gently simmer
> remaining sauce until thickens to a paste (or almost), as long as you
> get full coverage of all the pulled apart pork pieces.
>
> ----
>
> I'll let you folks decide the portions for above. After all, you all
> claim to be cooks. Besides, even I miscalculated the amts and hadda
> add more. Jes start with enough liquids to cover roast half way. I
> start with about half and half, OJ to chkn stk, plus juice of couple
> limes and couple lemons. The amt of dried chile pwdr is yer own. I
> like mine quite spicy.
>
>
> [1] In this case, my big ol' orange Le Creuset French Oven, like on
> all the cooking shows (purchased for 60% off at going-out-of-biz
> sale). Any large dutch overn or oven safe pot, with lid, will do.
>
> enjoy =D
> nb
>


Don't you brown the mat again for carnitas?

--
From somewhere very deep in the heart of Texas