I know they're supposed to be shredded and reheated moistly so they
have that wonderful amazing slipperiness- but how is it done? Dh
chops them and cooks them in a pan and while he likes them, to me they
aren't carnitas. I don't make the meat from scratch, but do go to
some effort to buy the lovely little cooked lumps and want them to be
authentic when I eat them. please help. :-)

=====
Kate, http://www.cs.colorado.edu/~kolina/a...f-formula.html
Mom to Ursula (9), Sage (6.95), Benno (3!) "I've always believed in
.... 'Freedom of choice, based onknowledge of alternatives.' I believe
if
a mom chooses to bottle feed, that is her choice. But she has to have
the knowledge of what breastfeeding would provide for her and ... for
her baby so that she can make an educated decision about it." ~Libby
Averill Rosen

http://www.intellectualpoison.com/Wa...sPureEvil.html

On 21 Mar 2004 21:24:52 -0800, (Kate) wrote:

>I know they're supposed to be shredded and reheated moistly so they
>have that wonderful amazing slipperiness- but how is it done? Dh
>chops them and cooks them in a pan and while he likes them, to me they
>aren't carnitas. I don't make the meat from scratch, but do go to
>some effort to buy the lovely little cooked lumps and want them to be
>authentic when I eat them. please help. :-)
>
The easiest, quickest, and, I'm sure, the most traditional way, is to
shred the meat with your fingers. If that doesn't appeal to you, you
could separate the strands of meat with two forks.

David

Steve Wertz wrote:
> On 21 Mar 2004 21:24:52 -0800, (Kate)
> wrote:
>
>
>>I know they're supposed to be shredded and reheated moistly so they
>>have that wonderful amazing slipperiness- but how is it done? Dh
>>chops them and cooks them in a pan and while he likes them, to me they
>>aren't carnitas. I don't make the meat from scratch, but do go to
>>some effort to buy the lovely little cooked lumps and want them to be
>>authentic when I eat them. please help. :-)
>
>
> Once you cook the pork enough, it should be easy to shred just by
> mashing it with a fork (assuming your using a shoulder cut like
> picnic or butt, and not loin).
>
> -sw



Or chop with a *dull* knife (like a big heavy cleaver).

-bob

Kate wrote:
>
> I know they're supposed to be shredded and reheated moistly so they
> have that wonderful amazing slipperiness- but how is it done? Dh
> chops them and cooks them in a pan and while he likes them, to me they
> aren't carnitas. I don't make the meat from scratch, but do go to
> some effort to buy the lovely little cooked lumps and want them to be
> authentic when I eat them. please help. :-)
>
> =====
> Kate, http://www.cs.colorado.edu/~kolina/a...f-formula.html
> Mom to Ursula (9), Sage (6.95), Benno (3!) "I've always believed in
> ... 'Freedom of choice, based onknowledge of alternatives.' I believe
> if
> a mom chooses to bottle feed, that is her choice. But she has to have
> the knowledge of what breastfeeding would provide for her and ... for
> her baby so that she can make an educated decision about it." ~Libby
> Averill Rosen
>
> http://www.intellectualpoison.com/Wa...sPureEvil.html

My first and best experience with carnitas was at
a Mexican restaurant in S. Calif. the meat was in
small cubes. I was told the meat was roasted and
cut up and then briefly fried to crisp the outside
before being wrapped in a large soft flour tortilla
and topped with a wonderful fresh salsa for the world's
best "burrito de carnitas"!!! The meat was succulent
and moist inside but had a crispy outside. Yum.
I've had other carnitas since then that were just
big chunks of roast pork, not shredded exactly, but
pulled apart into chunks. This was from the carnitas
vendor at the Grand Central Market in L.A. Good but
nothing like the little fried cubes. That's the way
I make burritos de carnitas myself now.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote in message
...
> Kate wrote:
> >
> > I know they're supposed to be shredded and reheated moistly so they
> > have that wonderful amazing slipperiness- but how is it done? Dh
> > chops them and cooks them in a pan and while he likes them, to me they
> > aren't carnitas. I don't make the meat from scratch, but do go to
> > some effort to buy the lovely little cooked lumps and want them to be
> > authentic when I eat them. please help. :-)
> >
> > =====
> > Kate, http://www.cs.colorado.edu/~kolina/a...f-formula.html
> > Mom to Ursula (9), Sage (6.95), Benno (3!) "I've always believed in
> > ... 'Freedom of choice, based onknowledge of alternatives.' I believe
> > if
> > a mom chooses to bottle feed, that is her choice. But she has to have
> > the knowledge of what breastfeeding would provide for her and ... for
> > her baby so that she can make an educated decision about it." ~Libby
> > Averill Rosen
> >
> > http://www.intellectualpoison.com/Wa...sPureEvil.html
>
> My first and best experience with carnitas was at
> a Mexican restaurant in S. Calif. the meat was in
> small cubes. I was told the meat was roasted and
> cut up and then briefly fried to crisp the outside
> before being wrapped in a large soft flour tortilla
> and topped with a wonderful fresh salsa for the world's
> best "burrito de carnitas"!!! The meat was succulent
> and moist inside but had a crispy outside. Yum.
> I've had other carnitas since then that were just
> big chunks of roast pork, not shredded exactly, but
> pulled apart into chunks. This was from the carnitas
> vendor at the Grand Central Market in L.A. Good but
> nothing like the little fried cubes. That's the way
> I make burritos de carnitas myself now.
>
> Kate
> --
> Kate Connally
> "If I were as old as I feel, I'd be dead already."
> Goldfish: "The wholesome snack that smiles back,
> Until you bite their heads off."
> What if the hokey pokey really *is* what it's all about?
>
Here in metro Denver most restaurants (both chains and little family
operated) do the little cube carnitas; some big and little do the shredded
meat. I also like the cubes better because there is more penetration of the
flavor into the meat.
John