There have been questions over the year on making carnitas. I noticed that
Rick Bayless's show on PBS this morning is featuring carnitas.

Maybe those folks discussing the pork butt will catch it.. Sometimes they
repeat those PBS shows more then once.

Linda

"Jay P Francis" wrote in message
...
There have been questions over the year on making carnitas. I noticed
that
Rick Bayless's show on PBS this morning is featuring carnitas.

On Sat, 21 Feb 2004 09:15:26 -0800, "Linda"
wrote:

Maybe those folks discussing the pork butt will catch it..

He's using my method that I mentioned in that thread.

Damn I'm good ;-)

-sw

On Sat, 21 Feb 2004 13:39:10 -0600, Steve Wertz
wrote:

On Sat, 21 Feb 2004 09:15:26 -0800, "Linda"
wrote:

Maybe those folks discussing the pork butt will catch it..

He's using my method that I mentioned in that thread.

Damn I'm good ;-)

Thank goodness! PBS doesn't come in very clearly here and my station
doesn't repeat the cooking shows. Even if I'd seen the 'heads up' in
time.

On Sat, 21 Feb 2004 21:21:31 GMT, Frogleg
wrote:

On Sat, 21 Feb 2004 13:39:10 -0600, Steve Wertz
wrote:

On Sat, 21 Feb 2004 09:15:26 -0800, "Linda"
wrote:

Maybe those folks discussing the pork butt will catch it..

He's using my method that I mentioned in that thread.

Damn I'm good ;-)

Thank goodness! PBS doesn't come in very clearly here and my station
doesn't repeat the cooking shows. Even if I'd seen the 'heads up' in
time.

Just to clarify, he simmered country [style] ribs in water to
cover using just salt, and then let them brown a little in the fat
that was left over after the water evaporated.

I usually add spices though.

-sw

-sw

I put two frozen pork shoulders in my crockpot this morning and set the time
and cooking temperature to low and 8 hours. About two hours later I checked
them and they were nicely on their way to thawing, so, I added a teaspoon of
Kosher salt and some home-made chili powder (roasted ancho chiles, seeded and
stemmed, and ground fine in a coffee grinder) and two cups of onion slices.
This was adjusted to high and 6 hours. At the end of the 6 hours, I had an
excellent broth and melt in your mouth tender pork.

On 22 Feb 2004 00:19:28 GMT, (Jay P Francis)
wrote:

I put two frozen pork shoulders in my crockpot this morning and set the time
and cooking temperature to low and 8 hours. About two hours later I checked
them and they were nicely on their way to thawing, so, I added a teaspoon of
Kosher salt and some home-made chili powder (roasted ancho chiles, seeded and
stemmed, and ground fine in a coffee grinder) and two cups of onion slices.
This was adjusted to high and 6 hours. At the end of the 6 hours, I had an
excellent broth and melt in your mouth tender pork.

I like to let the broth evaporate on its own as it leaves the
flavor back in/on the meat rather than in the juice. Coking it
faster prevents it from losing as much moisture so I just barely
simmer it rather than crocking it.

-sw

Frogleg wrote:
.... I am still roast-impaired. I got my Boston butt on-sale
pork roast,
.... I'm thinking my first experiment will be chopping up
some of the meat,
putting in a frypan for a last crisping, and adding my homemade red
(chile, not tomato) sauce.

I start with a 'scratch' recipe, then work backwards over
time, reducing the amount of effort required.

For pork, my Albertson's grocery carries an Armour(?)
blister packed roast marinated with garlic and onion in 3lb+
sizes. I simply put it in a glass baking dish with 1/4 cup
of water and cover. Bake as per instructions.

The hardest part is not eating the results as you pull it
apart for a recipe like green chili stew.