On 8/16/2014 11:42 PM, Travis McGee wrote:
> On 8/17/2014 1:04 AM, Mayo wrote:
>> On 8/16/2014 8:03 PM, Don Martinich wrote:
>>> I've noticed that when carnitas is discussed in this newsgroup that
>>> there is much mention of rather elaborate marinades and roasting. My
>>> introduction to carnitas, cooked by a family from Jalisco, had the meat,
>>> pork shoulder, cooked in a big pot of melted pork fat. The only added
>>> ingredient was a cola drink which is supposed to help brown the meat.
>>> And I was told that some families use orange juice instead of cola. This
>>> was done at large outdoor parties during the day. Cooking was done in a
>>> large copper pot over a wood fire. The done meat was chopped and served
>>> in corn tortillas with home made salsa fresca. Definitely the best
>>> carnitas tacos that I've ever had.
>>>
>>> D.M.
>>>
>> Oh yeah!
>
> This is similar to Diana Kennedy's recipe in "The Cuisines of Mexico",
> except that her recipe is even simpler. To paraphrase, cube the pork,
> something like shoulder with a lot of fat, put it into a pan with water
> to cover. Simmer uncovered until the water is gone; if the meat is not
> soft then add more water and simmer some more. Then, fry the meat in the
> residual fat until crispy and brown, adding more fat if necessary.
>
> I have done this, but I usually add garlic, onion, and a few spices.
> It's good, and of course it benefits from a nice sauce, added after
> cooking.

A deceptively simple dish to make, but so tasty!