On Fri, 15 Aug 2014 13:39:28 -0500, Janet Wilder >
wrote:

> On 8/15/2014 8:55 AM, notbob wrote:
> > Jes made a HUGE batch.

<snip>
> > 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.
> >
>
>
> Don't you brown the mat again for carnitas?

Doesn't the browning happen after chunking/pulling and just before
serving?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.