On 8/15/2014 1:58 PM, sf wrote:
> 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?
>
>
I've seen it either way.

Lots of folks prefer to brown at the start and then deglaze and simmer.