From: Kralizec
Date: Sun, 28 Mar 1999 16:36:32 -0800
Woodchuck wrote:
> Carnitas may be the pinnacle of the "tipica" Mexican cuisine:
> meaning literally "little meaties", it is an understatement. An
> entire hog -- meat, organs and skin -- is *deep fried* in a huge
> kettle of lard. Eaten then on tortillas with various condiments.
> Mmmmmmmmm. The ultimate taco. (Home recipe: take large (like a
> picnic roast) chunks of pork, rub with spices, deep fry in lard.
> No, it's not greasy, that's why you leave it in large pieces. Some
> wusses steam the pork first.)
Mmm...damn, now I want some. Here's a different (and more descriptive)
recipe for em, for those who don't wanna deep fry in lard:
2 lbs. pork - lg. cubes, trimmed
1 1/2 c. orange juice
dash lime juice
1 tsp. ground cumin
3 lg. garlic cloves, minced
1 tsp. garlic/seasoned salt
1/2 tsp. black/red pepper
Marinate overnight, bake in covered roaster at 325 for 3-4 hours.
As for habaneros, grow em if you can. They flower late, but you'll have
more than you (and everyone you know) can possibly use. Just remember,
use them sparingly :)
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