![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bookwyrmMade carnitas tonight. Had it with black beans and yellow rice, and an excellent Spanish wine: Esteva Douro, 1999. I'll have to have the wine again. (Tomorrow, since there's half a bottle left.) Then I played Godzilla with a good friend, and much fun was had by all. :)
Carnitas Recipe
1 2.5-lb pork roast shoulder or butt
2 packets Goya seasoning w/o annatto
4 cloves garlic
1 can chicken broth
1 jalapeno, whole
salt and pepper to taste
Dump everything in a crock pot and cook on high for 4-5 hours. When falling-apart tender, put meat and a little broth into a cake pan and broil until slightly crispy on top (less than 10 minutes, probably). Drain broth. Chop meat coarsely and serve with yellow rice and black beans. You can also add bay leaves, cumin, or coriander to the crock pot. I didn't try that but might in the future.
On a related note, I need more tupperware.
Carnitas Recipe
1 2.5-lb pork roast shoulder or butt
2 packets Goya seasoning w/o annatto
4 cloves garlic
1 can chicken broth
1 jalapeno, whole
salt and pepper to taste
Dump everything in a crock pot and cook on high for 4-5 hours. When falling-apart tender, put meat and a little broth into a cake pan and broil until slightly crispy on top (less than 10 minutes, probably). Drain broth. Chop meat coarsely and serve with yellow rice and black beans. You can also add bay leaves, cumin, or coriander to the crock pot. I didn't try that but might in the future.
On a related note, I need more tupperware.
no subject
Date: 2004-03-17 05:32 pm (UTC)no subject
Date: 2004-03-17 08:10 pm (UTC)