MojoMan Posted April 20, 2006 Share Posted April 20, 2006 If so...recipe please? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 20, 2006 Share Posted April 20, 2006 yes very low heat cooking it almost over night. i haven't made them in a while....i'll get you a recipe.. Quote Link to comment Share on other sites More sharing options...
MojoMan Posted April 21, 2006 Author Share Posted April 21, 2006 yes very low heat cooking it almost over night. i haven't made them in a while....i'll get you a recipe.. 1429953[/snapback] Thanks bier. Please include what cut of pork to buy. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted April 21, 2006 Share Posted April 21, 2006 oh yummy yummy Quote Link to comment Share on other sites More sharing options...
MojoMan Posted April 21, 2006 Author Share Posted April 21, 2006 I've never met a carnita I didn't like. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 21, 2006 Share Posted April 21, 2006 (edited) 1 4-pound boneless pork butt or shoulder, trimmed 2 14 1/2-ounce cans chicken broth 3 cups (about) water 1/4 cup (1/2 stick) butter 2 teaspoons chopped garlic 4 red bell peppers, cut into1/4-inch-thick strips 4 poblano chilies, seeded, cut into 1/4-inch-thick strips 12 green onions, cut into matchstick-size strips 1 1/2 cups grated Monterey Jack cheese 3/4 cup whipping cream 1/4 cup coarsely chopped cilantro pre-heat oven to 225. coat pork with oil and lightly season with S&P (i have also seasoned with cumin, cayenne, chili powder- up to you). on a large cooking surface (ie: large saute pan, flat top grill, etc), sear all sides of the pork. place in a large roasting pan. add broth and 1/2 water. loosly cover with foil. in oven until tender (this can take a while). check it every 30 min and rotate. once tender, romove from broth/water (but keep it in pan). cool pork, trim fat, shread. return to broth and let it go longer. for a quicker meathod: Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat. Season with salt. Cover; keep warm. Meanwhile, melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add bell peppers and poblanos; sauté until tender, about 12 minutes. Add green onions; sauté until tender, about 4 minutes. Add cheese and cream. Simmer until cheese melts and liquid thickens. Stir in cilantro. Season with salt and pepper. Edited April 21, 2006 by Bier Meister Quote Link to comment Share on other sites More sharing options...
MojoMan Posted April 21, 2006 Author Share Posted April 21, 2006 As Rachel Ray would say...Yum! I will try it and report back. Quote Link to comment Share on other sites More sharing options...
MojoMan Posted April 23, 2006 Author Share Posted April 23, 2006 I made it with total success. Thanks Mike. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 23, 2006 Share Posted April 23, 2006 which method and what seasonings did you use? Quote Link to comment Share on other sites More sharing options...
MojoMan Posted April 23, 2006 Author Share Posted April 23, 2006 which method and what seasonings did you use? 1433305[/snapback] I couldn't find a butt/shoulder so I ended up buying some large chuck pieces (I'm sure it was shoulder cuz one had the "7" bone). I browned the heck out of them in my 14 year-old, 12-inch Calphalon skillet after seasoning with Maldon salt, pepper, and some cayenne. I than added a can of Chicken broth and some water to almost cover (such that I guess I was braising them). Simmered gently for about 2 1/2 hours. Let it cool in the liquid, like you suggested. Hand shredded, discarding fat and other crap. Made some burritos out of them. Delish. Thanks again bier. Quote Link to comment Share on other sites More sharing options...
Czarina Posted April 30, 2006 Share Posted April 30, 2006 I've got two words for you: Slow Cooker. I made this just last week as a matter of fact. Yummy. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.