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Jay P Francis
 
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Default Carnitas today on Rick Bayless

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

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.



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Steve Wertz
 
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Default Carnitas today on Rick Bayless

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
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Frogleg
 
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Default Carnitas today on Rick Bayless

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.
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Steve Wertz
 
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Default Carnitas today on Rick Bayless

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


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Jay P Francis
 
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Default Carnitas today on Rick Bayless

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.
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Thurman
 
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Default Carnitas today on Rick Bayless

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.

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