Did you miss the lazy part and slow cooker part of this?

Absolutely not, unlike some here I usually understand the words on the screen I'm looking at.

Just making sure you realize you are really making a pork roast type meal.




LMAO, really just ****ing with you if you wanna get to the root of it.

Ok well time to get serious as well because I am really not sure how they normally cook them? In a big pot? When do you add the lard? When do you add the milk? Next time I might be ambitious. Someone told me once it's cooked I need to shred the meat on a pan, poor juices over it and cook in the oven to crisp up the edges like carnitas normally turns out. That is supposed to help not make it like a soggy pork roast type of meat.

Speaking of lazy, how WT is it if I admit to making gyros on wheat toast instead of pita? I had the spiced/sliced lamb, the feta and made my own tzatziki. Too lazy to dig pita out of the freezer [side Q, how WT is freezing pita?] So I just made a plain ol' sammy.

Actually pretty darned good.

Lard in big pot, spices, pork. My good friends mom adds milk and some syrupy sweet concoction towar the end.

Then shred put on pan with juices on top to crisp is correct.


And she is the first of her family here from old mexico and is in her nineties. She knows her shit

Lew, I do carnitas in a dutch oven. I get a pork shoulder, cut the fat cap off and cube the pork. I add the cubed up pork to the dutch oven and add the cut up fat cap allowing them to cook in their own fat. Over time, the fat will reduce down and you can almost see it crystallize on the pork.

If you don't have enough fat, you can go to the butcher in your grocery store and ask them for some pork fat and they'll likely just give it to you.

Carnitas are my favorite food.

EDIT: A lot of carnitas I've had in Mexico will add a can of Coke to the pot, but its not necessary.

If you go to the grocer and a can says manteca you got the right thing

I did pan seared chuck eyes with fresh rosemary and white corn with fresh thyme.

What the reasoning behind cubing the meat?

Time.

Given my lazy weekend nature I am all about that.

Oh and props on the gyro sammich. I'm down with that. Only thing that would make that more lazy was if your bitch made that sammich for you.

Space, time, and cubes likely pick up more of the seasonings. Also, that's the way I was shown by this dude named Benja in Mexico that served me the best carnitas I've ever had; except he uses a cauldron over lit coals.

I work with some Mexicans and I'll ask them as well. :thumb:

Camarones al carbon. Chips with table guac. Football on the patio. Sunday's are good.

Be sure to report back, I love me some carnitas.