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i made carnitas this week.
basically just braised then roasted pork shoulder.
cut into large cubes, salt liberally, hour at 375 with 1/3rd cup water in medium sized bakeware tightly sealed with tin foil.
then crank to 450 and turn it every 10m till all the water is gone, careful not to overbrown it on any sides.
then shred it with forks and serve as meat for tacos. really good and cheap as well.
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