Easy Carnitas Recipe—FEAST



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


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s