jim janet - 3-15-2004 at 05:02 PM
I just came back from Baja and was wondering if anyone knew how to cook baja pork
Thanks
Jim
DanO - 3-19-2004 at 12:55 PM
If you mean carnitas, the classic method is to cut pork butt (i.e., shoulder) into big cubes and simmer it in melted lard for between one and two
hours so it's nicely browned but not crisp. Drain on paper towels and serve with tortillas, limes, salsa, sliced onions, cilantro and a couple or
three cold ones.
Damn, now you got me thinking about Dos Hermanos, the roast chicken and carnitas place on the highway south of Ensenada at the Estero Beach turnoff.
I can almost smell it . . . .
Smellavision!
Herb - 3-19-2004 at 01:00 PM
my method?......
capt. mike - 3-19-2004 at 01:01 PM
Boston butt is best, slow smoked with pecan 12-14 hours, mopping frequently. temp NEVER above 210. (that's why need longer times)
then flash fry chunks very thin oil in hard cast skillit or dutch oven, turning often. pull off and shred. yummy, too bad i can't tell ya about the
secret rub and slather which took 1st at the all trailer trash final at Serenidad last year!!
DanO - 3-19-2004 at 04:15 PM
Herb, you're killing me! Now I'll spend all weekend with visions of carnitas dancing in my head. Aaaarrrggghhh!!!