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Re: Carnitas
[Re: peconic]
#14981
08/27/2011 04:17 PM
08/27/2011 04:17 PM
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Joined: Aug 2005
Posts: 579
Hickory, NC...originally SF Ba...
CaWino
OP
Traveler
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OP
Traveler
Joined: Aug 2005
Posts: 579
Hickory, NC...originally SF Ba...
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Thanks for the recipe. I have googled it and printed off a couple....their are hundreds of recipes out there for this...but I was hoping to get one that someone had personally tried. I'll write about my results when done.
Brad
Never wait or hesitate
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Re: Carnitas
[Re: peconic]
#14983
08/27/2011 09:44 PM
08/27/2011 09:44 PM
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Joined: Aug 2005
Posts: 579
Hickory, NC...originally SF Ba...
CaWino
OP
Traveler
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OP
Traveler
Joined: Aug 2005
Posts: 579
Hickory, NC...originally SF Ba...
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Thanks for that recipe. The Pernil al Horno is much more like a roast and the Carnitas recipes I have found call for cooking the pork shoulder in a lot of liquid. I think I will try the roasted method.
Thanks again
Brad
Never wait or hesitate
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Re: Carnitas
[Re: CaWino]
#14984
08/27/2011 10:00 PM
08/27/2011 10:00 PM
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Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic
Traveler
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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Pernil is excellent, I first had it in a little, greasy, Spanish Place on 46th St. in NYC, when I worked around the corner on 6th Ave... My secretary was Spanish, from Barcelona, and she took me there many times... she said it was the best in the city! The best part is the crispy skin! The pork is fork tender... and the spices are wonderful... served with sweet plantains and rice & peas... YUMMMMMMM!!! I have made a few times at home, and it always comes out great... Here's the recipe I use, that I got from my secretary... http://www.traveltalkonline.com/forums/s...true#Post999037
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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