I was perusing the “Manager’s Special” section in the meat department of my local mega-mart this past weekend and found some ‘country-style’ boneless ribs. Country-style ribs aren’t ribs at all. They are sliced pork shoulder and need to be cooked long, low and slow.
I usually make North Carolina style Pulled Pork from pork shoulder. But I wanted to do something different this time. Carnitas is Mexico’s version of pulled pork. It makes for an awesome taco filling. The traditional method of making carnitas involves simmering chunks of pork in lard in a copper cauldron. Most of us don’t have a few gallons of lard hanging around—or a copper cauldron for that matter. Never fear, Serious Eats came up with an excellent alternative method that cooks pork shoulder low and slow in a casserole in the oven.
After reading the recipe and comments, I made a couple of changes. While the pork…
View original post 596 more words