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Home › Forums › Lunch & Dinner Forums › Mexican › Carnitas

This topic contains 6 replies, has 0 voices, and was last updated by BillyB BillyB 10 years, 5 months ago.

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  • November 6, 2010 at 5:24 pm #2757938
    Twinwillow
    Twinwillow
    Member

    That dog can cook! He need’s to go on Letterman’s “smart” dog tricks.[;)]

  • November 6, 2010 at 5:24 pm #2757945
    BillyB
    BillyB
    Member

    After cooking the pork for 4 hrs on 300 oven.
     
    chunk meat and bake a bit longer to caramelize, build your tacos
     

  • November 6, 2010 at 5:24 pm #2757957
    BillyB
    BillyB
    Member

    Ruff chopped, means Chopped by an old dog, don’t go barking up the wrong tree

  • November 6, 2010 at 5:24 pm #2757972
    Walleye
    Walleye
    Member

    Sounds good. But I can’t help wondering who Ruff might me. There’s a dog up the road from me named Ruff.

  • November 6, 2010 at 5:24 pm #2757978
    BillyB
    BillyB
    Member

    I put the pork on a bed of onions in a Marinade of, Ruff chopped garlic, chili peppers, Red pepper flakes, Chicken stock, Salsa Verde, salt, pepper, Cilantro and limes. I’ll be back with the rest of the story……..
     
     

  • November 6, 2010 at 5:24 pm #2757782
    mayor al
    mayor al
    Member

    My favorite Carnitas are found at a small tortilla factory and mexican food place in Hesperia,CA…my old hometown.  The Pork was roasted in 2-3 inch cubes, and sold by the pound. The outer edges of the cubes of meat were much like ‘bark’ or ‘outside meat’ when describing Pork BBQ, and the inside much softer and more ‘tender’.
     
    We would finger-shred a cube for the contents of a Taco or Tostado, adding what ever else you wanted…for me the frijoles and onion was usually enough, but a bit of salsa was nice too.

  • November 7, 2010 at 6:31 pm #721936
    BillyB
    BillyB
    Member

    Carnitas

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