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Carnitas de Mayo?

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So I thought it would be appropriate for all to discuss things that will be made the next few days involving pork in a Mexican preparation.
I was inspired by a prep i saw Rick Bayless do where he cooked it sous vide and then chilled, sliced, then pan seared it. Crunchy, soft, porky....

I started a dry marinade on pork shoulder on Monday of this week. Cooked it yesterday into carnitas and packed it tightly into a bowl....tomorrow I will un-mold the bowl, slice a piece of sear all sides. Served with Bayless' homemade mole.

Food porn to follow tomorrow!

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