"sf" > wrote in message
...
> On Fri, 15 Aug 2014 12:05:20 -0700, "Paul M. Cook" >
> wrote:
>
>>
>> "Mayo" > wrote in message ...
>> > On 8/15/2014 12:34 PM, Paul M. Cook wrote:
>> >> "notbob" > wrote in message
>> >> ...
>> >>> 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.
>> >>
>> >>
>> >> No milk?
>> >>
>> > Carnitas are not _that_ hot...
>>
>> No, no ... you roast the pork with the milk. That's the abuelita method.
>>
>
> I like his version. Now I know what to do with that bottle of Naranja
> Agria (Bitter Orange) I bought on a whim at the Mexican grocery.
>
> Is this what you were talking about?
> http://www.epicurious.com/recipes/fo...-Pepper-358749
> or it this more like it?
> http://leitesculinaria.com/80909/rec...ried-pork.html
> http://www.patismexicantable.com/2014/01/carnitas/

Bitter orange would make a great Cuban roast pork.

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



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