Thursday, April 12, 2007

an excess of pork

There's a pork shoulder-shaped hole in our freezer now.

carnitas (sort of)
Technically carnitas is pork stewed in lard, but I just couldn't bring myself to really know what that looks like cooking in my own kitchen. So this is more like "carnitas lite". I stewed the pork in water with onions, garlic, and spices. It took 5 hours to get it to the proper tenderness, but it was worth it. Served in the photo with rice, zucchini, and mole from Guelaguetza (which had also been stored in the freezer).
[pork shoulder, water, onions, garlic, chili spice rub, bay leaves, cinnamon sticks, cloves]

3 Comments:

Anonymous Anonymous said...

i found a recipe that calls for it to be baked in the oven and you add milk to it periodically so that it can soak up and still get "roasty" : ) lots of trouble, but it's so GOOOOOoooddd!!!

17/4/07 05:08  
Anonymous daphne said...

Hooray for Guelaguetza! Did you just buy the mole sauce, or get the chicken and save the extra gallons?

And Rob was just telling me yesterday that he saw some mole for sale at Grand Central Market. We may have to try that for a taste test.

17/4/07 09:23  
Blogger s. said...

Hi Carolyn! Thanks for stopping by! Mmmm, roastiness is always good!

Hey Daph, we just bought the mole in it's own giant tub. Yes, Grand Central Market is amazing. The spice stalls are especially fun. We'll have to attempt homemade mole someday.

17/4/07 09:38  

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