A big thank you to whoever recently posted the recipe- really good
stuff, but even better since pork shoulder was on sale this past week
for .99 a pound!

In article
>,
merryb > wrote:

> A big thank you to whoever recently posted the recipe- really good
> stuff, but even better since pork shoulder was on sale this past week
> for .99 a pound!

Can you re-post it please? I did not store it.

TIA!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mar 30, 7:54*pm, Omelet > wrote:
> In article
> >,
>
> *merryb > wrote:
> > A big thank you to whoever recently posted the recipe- really good
> > stuff, but even better since pork shoulder was on sale this past week
> > for .99 a pound!
>
> Can you re-post it please? *I did not store it.
>
> TIA!
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

I'll try!
Carnitas (Authentic)


Mexican


4 lbs boneless pork shoulder
32 oz chicken broth
6 lg garlic cloves; ground
1 tablespoon cumin seeds, ground in a mortar
2 onions, quartered
1/2 bunch cilantro


Cut pork meat into chunks and reserve the big pieces of fat for other
uses.
(I leave some fat as it adds flavor).
Add pork chunks, broth, garlic, comino, onion and cilantro to a Dutch
oven.
If necessary, add water so that the meat is covered.


Bring to boil, reduce heat to low and simmer for about 3 -4 hours or
until
meat is very soft and pulls apart easily. (Be careful not to shred
meat,
needs to stay in chunks).


Remove the meat carefully from pot and place in a roasting pan. Drain
stock, removing onion and solids. Save for other use. Break the
meat
apart into smaller chunks (don't shred, it needs to stay in chunks).


Bake in the oven at 450°F for about 20 minutes or until the meat is
brown

On Mar 31, 8:19*am, Merryb > wrote:
> On Mar 30, 7:54*pm, Omelet > wrote:
>
>
>
>
>
> > In article
> > >,
>
> > *merryb > wrote:
> > > A big thank you to whoever recently posted the recipe- really good
> > > stuff, but even better since pork shoulder was on sale this past week
> > > for .99 a pound!
>
> > Can you re-post it please? *I did not store it.
>
> > TIA!
> > --
> > Peace! Om
>
> > Life isn't about waiting for the storm to pass.
> > It's about learning to dance in the rain.
> > -- Anon.
>
> I'll try!
> Carnitas (Authentic)
>
> Mexican
>
> 4 lbs boneless pork shoulder
> 32 oz chicken broth
> 6 lg garlic cloves; ground
> 1 tablespoon cumin seeds, ground in a mortar
> 2 *onions, quartered
> 1/2 bunch cilantro
>
> Cut pork meat into chunks and reserve the big pieces of fat for other
> uses.
> (I leave some fat as it adds flavor).
> Add pork chunks, broth, garlic, comino, onion and cilantro to a Dutch
> oven.
> If necessary, add water so that the meat is covered.
>
> Bring to boil, reduce heat to low and simmer for about 3 -4 hours or
> until
> meat is very soft and pulls apart easily. (Be careful not to shred
> meat,
> needs to stay in chunks).
>
> Remove the meat carefully from pot and place in a roasting pan. Drain
> stock, *removing onion and solids. *Save for other use. * Break the
> meat
> apart into smaller chunks (don't shred, it needs to stay in chunks).
>
> Bake in the oven at 450°F for about 20 minutes or until the meat is
> brown- Hide quoted text -
>
> - Show quoted text -

I bet this is good. If you want to make it better - swap out the
broth for dark beer and orange juice, 50-50.

Susan B.

On Mar 31, 12:23*pm, Omelet > wrote:
> In article
> >,
>
>
>
>
>
> *Merryb > wrote:
> > On Mar 30, 7:54*pm, Omelet > wrote:
> > > In article
> > > >,
>
> > > *merryb > wrote:
> > > > A big thank you to whoever recently posted the recipe- really good
> > > > stuff, but even better since pork shoulder was on sale this past week
> > > > for .99 a pound!
>
> > > Can you re-post it please? *I did not store it.
>
> > > TIA!
> > > --
> > > Peace! Om
>
> > > Life isn't about waiting for the storm to pass.
> > > It's about learning to dance in the rain.
> > > -- Anon.
>
> > I'll try!
> > Carnitas (Authentic)
>
> > Mexican
>
> > 4 lbs boneless pork shoulder
> > 32 oz chicken broth
> > 6 lg garlic cloves; ground
> > 1 tablespoon cumin seeds, ground in a mortar
> > 2 *onions, quartered
> > 1/2 bunch cilantro
>
> > Cut pork meat into chunks and reserve the big pieces of fat for other
> > uses.
> > (I leave some fat as it adds flavor).
> > Add pork chunks, broth, garlic, comino, onion and cilantro to a Dutch
> > oven.
> > If necessary, add water so that the meat is covered.
>
> > Bring to boil, reduce heat to low and simmer for about 3 -4 hours or
> > until
> > meat is very soft and pulls apart easily. (Be careful not to shred
> > meat,
> > needs to stay in chunks).
>
> > Remove the meat carefully from pot and place in a roasting pan. Drain
> > stock, *removing onion and solids. *Save for other use. * Break the
> > meat
> > apart into smaller chunks (don't shred, it needs to stay in chunks).
>
> > Bake in the oven at 450°F for about 20 minutes or until the meat is
> > brown
>
> Thanks babe. :-) I appreciate it!
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.- Hide quoted text -
>
> - Show quoted text -

Glad to help- it is really good!

In article
>,
Merryb > wrote:

> On Mar 30, 7:54*pm, Omelet > wrote:
> > In article
> > >,
> >
> > *merryb > wrote:
> > > A big thank you to whoever recently posted the recipe- really good
> > > stuff, but even better since pork shoulder was on sale this past week
> > > for .99 a pound!
> >
> > Can you re-post it please? *I did not store it.
> >
> > TIA!
> > --
> > Peace! Om
> >
> > Life isn't about waiting for the storm to pass.
> > It's about learning to dance in the rain.
> > -- Anon.
>
> I'll try!
> Carnitas (Authentic)
>
>
> Mexican
>
>
> 4 lbs boneless pork shoulder
> 32 oz chicken broth
> 6 lg garlic cloves; ground
> 1 tablespoon cumin seeds, ground in a mortar
> 2 onions, quartered
> 1/2 bunch cilantro
>
>
> Cut pork meat into chunks and reserve the big pieces of fat for other
> uses.
> (I leave some fat as it adds flavor).
> Add pork chunks, broth, garlic, comino, onion and cilantro to a Dutch
> oven.
> If necessary, add water so that the meat is covered.
>
>
> Bring to boil, reduce heat to low and simmer for about 3 -4 hours or
> until
> meat is very soft and pulls apart easily. (Be careful not to shred
> meat,
> needs to stay in chunks).
>
>
> Remove the meat carefully from pot and place in a roasting pan. Drain
> stock, removing onion and solids. Save for other use. Break the
> meat
> apart into smaller chunks (don't shred, it needs to stay in chunks).
>
>
> Bake in the oven at 450°F for about 20 minutes or until the meat is
> brown

Thanks babe. :-) I appreciate it!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
>,
sueb > wrote:

> I bet this is good. If you want to make it better - swap out the
> broth for dark beer and orange juice, 50-50.
>
> Susan B.

Interesting idea.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mar 31, 12:23*pm, Omelet > wrote:
> In article
> >,
>
>
>
>
>
> *Merryb > wrote:
> > On Mar 30, 7:54*pm, Omelet > wrote:
> > > In article
> > > >,
>
> > > *merryb > wrote:
> > > > A big thank you to whoever recently posted the recipe- really good
> > > > stuff, but even better since pork shoulder was on sale this past week
> > > > for .99 a pound!
>
> > > Can you re-post it please? *I did not store it.
>
> > > TIA!
> > > --
> > > Peace! Om
>
> > > Life isn't about waiting for the storm to pass.
> > > It's about learning to dance in the rain.
> > > -- Anon.
>
> > I'll try!
> > Carnitas (Authentic)
>
> > Mexican
>
> > 4 lbs boneless pork shoulder
> > 32 oz chicken broth
> > 6 lg garlic cloves; ground
> > 1 tablespoon cumin seeds, ground in a mortar
> > 2 *onions, quartered
> > 1/2 bunch cilantro
>
> > Cut pork meat into chunks and reserve the big pieces of fat for other
> > uses.
> > (I leave some fat as it adds flavor).
> > Add pork chunks, broth, garlic, comino, onion and cilantro to a Dutch
> > oven.
> > If necessary, add water so that the meat is covered.
>
> > Bring to boil, reduce heat to low and simmer for about 3 -4 hours or
> > until
> > meat is very soft and pulls apart easily. (Be careful not to shred
> > meat,
> > needs to stay in chunks).
>
> > Remove the meat carefully from pot and place in a roasting pan. Drain
> > stock, *removing onion and solids. *Save for other use. * Break the
> > meat
> > apart into smaller chunks (don't shred, it needs to stay in chunks).
>
> > Bake in the oven at 450°F for about 20 minutes or until the meat is
> > brown
>
> Thanks babe. :-) I appreciate it!
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.- Hide quoted text -
>
> - Show quoted text -

Now that I look, I see it was Mr. Bill who posted this...

On Tue, 31 Mar 2009 14:20:52 -0700 (PDT), Merryb >
wrote:

>Now that I look, I see it was Mr. Bill who posted this...

It is a stellar recipe...I have made 50 incantations of Carnitas and
this version is the one!

"Mr. Bill" > wrote in message
...
> On Tue, 31 Mar 2009 14:20:52 -0700 (PDT), Merryb >
> wrote:
>
>>Now that I look, I see it was Mr. Bill who posted this...
>
> It is a stellar recipe...I have made 50 incantations of Carnitas and
> this version is the one!

Do you mean incarnation, playdoughboy?

On Mar 31, 2:42*pm, Mr. Bill > wrote:
> On Tue, 31 Mar 2009 14:20:52 -0700 (PDT), Merryb >
> wrote:
>
> >Now that I look, I see it was Mr. Bill who posted this...
>
> It is a stellar recipe...I have made 50 incantations of Carnitas and
> this version is the one! *

This is the only one I've ever made, but I will definitely do it
again- as a matter of fact, we're having leftovers tonight...

In article >,
Mr. Bill > wrote:

> On Tue, 31 Mar 2009 14:20:52 -0700 (PDT), Merryb >
> wrote:
>
> >Now that I look, I see it was Mr. Bill who posted this...
>
> It is a stellar recipe...I have made 50 incantations of Carnitas and
> this version is the one!

It does look and sound good, and I'm always looking for better stuff to
do with pork. I'm not a huge fan of just cooking it by itself. I
generally treat it heavily with garlic and herbs to keep it from getting
that "piggy" flavor when it cools, if you know what I mean?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Omelet" > wrote in message
news
> In article >,
> Mr. Bill > wrote:
>
>> On Tue, 31 Mar 2009 14:20:52 -0700 (PDT), Merryb >
>> wrote:
>>
>> >Now that I look, I see it was Mr. Bill who posted this...
>>
>> It is a stellar recipe...I have made 50 incantations of Carnitas and
>> this version is the one!
>
> It does look and sound good, and I'm always looking for better stuff to
> do with pork. I'm not a huge fan of just cooking it by itself. I
> generally treat it heavily with garlic and herbs to keep it from getting
> that "piggy" flavor when it cools, if you know what I mean?
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.

-- Anon.


So, just how do you serve it when it's done?

On Thu, 02 Apr 2009 23:30:47 GMT, "BD" > wrote:

>So, just how do you serve it when it's done?

Carnitas is a Mexican common dish. Served with soft tortillas,
salsa, guac, chopped onion & cilantro. Also, refried beans...

This will get you going on carnitas....

http://www.foodnetwork.com/search/Ca...rchType=recipe

In article >,
"BD" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > Mr. Bill > wrote:
> >
> >> On Tue, 31 Mar 2009 14:20:52 -0700 (PDT), Merryb >
> >> wrote:
> >>
> >> >Now that I look, I see it was Mr. Bill who posted this...
> >>
> >> It is a stellar recipe...I have made 50 incantations of Carnitas and
> >> this version is the one!
> >
> > It does look and sound good, and I'm always looking for better stuff to
> > do with pork. I'm not a huge fan of just cooking it by itself. I
> > generally treat it heavily with garlic and herbs to keep it from getting
> > that "piggy" flavor when it cools, if you know what I mean?
>
>
> So, just how do you serve it when it's done?

Roast pork? Sliced, with the drippings thickened into gravy.
There are a number of ways to serve the leftovers. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Omelet" > wrote in message
news
> In article >,
> "BD" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > Mr. Bill > wrote:
>> >
>> >> On Tue, 31 Mar 2009 14:20:52 -0700 (PDT), Merryb >
>> >> wrote:
>> >>
>> >> >Now that I look, I see it was Mr. Bill who posted this...
>> >>
>> >> It is a stellar recipe...I have made 50 incantations of Carnitas and
>> >> this version is the one!
>> >
>> > It does look and sound good, and I'm always looking for better stuff to
>> > do with pork. I'm not a huge fan of just cooking it by itself. I
>> > generally treat it heavily with garlic and herbs to keep it from
>> > getting
>> > that "piggy" flavor when it cools, if you know what I mean?
>>
>>
>> So, just how do you serve it when it's done?
>
> Roast pork? Sliced, with the drippings thickened into gravy.
> There are a number of ways to serve the leftovers. :-)
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

Mr. Bill's suggestion sounds better!