Subj : St. Bernard 08
To   : All
From : Dave Drum
Date : Thu Aug 19 2021 13:23:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Carnitas Bernard
 Categories: Pork, Chilies, Citrus, Beer, Vegetables
      Yield: 8 Servings
 
      8 lb Bone-in pork shoulder;
           - sliced in 2" slabs
           Salt & pepper
      2 tb Oil
      7 oz Can chipotles in adobo
      1    Head garlic; peeled, rough
           - chopped
      2 lg Onions; sliced
      2 c  Fresh squeezed orange juice
     48 oz Mexican lager
 
  Oven at 275ºF/135ºC.
  
  Liberally season the pork with salt and pepper. In a hot
  cast-iron skillet, heat the oil and then sear the pork
  slaps on both sides until a deep golden brown color.
  
  Combine all ingredients in a heavy Dutch oven or a
  covered baking dish and braise in the oven for 4 hours
  or until fork tender. Remove from the oven and chill
  completely in braising liquid (trying to keep most of
  the pork submerged).
  
  Once chilled, separate the meat from the braising liquid
  and bring the liquid to a simmer. Strain liquid,
  reserve, and chill. Pick the meat into bite-size or
  larger chunks. Separate the rendered pork fat from the
  braising liquid and reserve. Reduce the braising liquid
  by 1/3 and reserve. In a heavy skillet, crisp up the
  pork chunks in the rendered pork fat.
  
  The 2 end products of this process are crispy, tender
  pork chunks and intensely flavored carnitas jus.
  Reserved jus can be used to enhance soups or sauces
  (great used in conjunction with V-8 and fresh citrus as
  a base for an untraditional tortilla soup with leftover
  carnitas, veggies, and tortilla strips).
  
  By Bernard McDonough
  
  RECIPE FROM: https://www.thedailymeal.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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