Quote:
Originally Posted by lewdog
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.
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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