Quote:
Originally Posted by KCUnited
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.
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My buddy's mom and him cook it in a cast iron cauldron on a wood fire outside. They also use what they call a discada extensively.