Carnitas: The Sequel....
Howdy All !
So I made a great pork shoulder roast in the oven yesterday while
watching THE DENVER BRONCOS WIN !!!!
and it turned out great, tender with crunchy salty peppery bark.
We had it in soft flour tortillas with fresh tomato and avocado.
I saved the rendered fat and meat juices, and would like
a bit of advice on how to step it up for an encore.
The meat has all been cut up into 1 inch chunks and bits.
So will I reheat the rendered fats and juices and simply saute the
meat chunks in that ?
Or mix a bit of the rendered fat and spread the meat on a baking
pan and put it in a hot oven for a few minutes to crisp?
Any other suggestions for the left overs instead?
I thank you all kindly for any response !!!
Thanks for the great ideas and suggestions!
Due to my 12 year old dryer finally dying on us yesterday,
I had to purchase a clothes dryer after work today, so didn't get to
repurpose my meats..... Chinese Buffet for the family tonite :-)
Yep, I called it Carnitas because that is kind of how I served it
but you are right letsindulge, it was more of a slooooow roasted pork
with yummy bark, really really good.
I think I will indeed make my encore crisped in the oven with some of the
reserved fat. I am looking for a carmelization, like shoo bee doo suggests,
aaaaaah I can almost taste it already !!!!!
I need to find a nice tomatillo recipe to go with, I think :-)
Thank you hto44 and scubadoo97 for the tebow wishes.
I don't think I have ever seen a more exciting Broncos game,
so if they DON'T win next Saturday, well, it's all good !!!
Tomatillo salsa is pretty ease. You can do it uncooked or roasted. Combine with some lime for acid onions,cilantro, jalapeño and I like a touch of honey to balance the eat and acid. Some people like garlic in the salsa.
That's the basic, you can expand from there.
Enjoy the new dryer.
This former UF student say's yea Tebow.
I like to take left over pork shoulder and crisp it up in a pan for a dirty carnitas dish. The caramelizing of the meat in the fat gives it great texture and flavor. I think what you are doing is right on in my book. I would use the pan but both would work.