Your carnitas look awesome! We ended up with lots of little crunchy bits, though, so it worked out in the end. IT DID NOT MATTER. When pork has browned on both sides, its ready (there will be liquid fat in the pan). You cant use Le Creuset for high heat cooking? You mean this is basically like what I do to make pulled pork, except cut up in cubes and browned when the juices dry up? Pressure cook them to tender and crisp them up all in one device. Froze leftovers and cant wait to use again. Cumin. Yum. I do something similar with a boneless chuck roast; a plain carne asada, if you must name it. I could really put away a ridiculous amount (in my stomach) so had to get it in the fridge. I may or may not have had a little taste of the meat already, and yum! Alex Padilla, executive chef at The Original Ninfas on Navigation, has made cooking with the family easier by hosting a series of five "Ninfa's with your Ninos" video tutorials, available on YouTube. The Dutch oven is enamel and I finally got the grease out with a vinegar/baking soda mixture and a metal grease scrubber. I made it exactly as written. Remove any membrane or silver skin from the meat. the crunchy bits. whats really shameful about it is that ive been buying rick bayless frontera carnitas sauce packets periodically for like a year and making carnitas in the slow cooker. These look great! Thanks a bunch. Can the meat be made ahead and frozen? Mix the cayenne, cumin and a pinch of salt and pepper together in a . Who knew it was this easy?! Put a sunny side egg on top with a tortilla for breakfast. Ultimately, however, making carnitas is a highly personal affair and so make them as they best suit you! http://homesicktexan.blogspot.com/2009/06/buttermilk-dressing.html. Oh man, I did just get hungry! Your email address will not be published. Ive been travelling to Texas for work recently and for breakfast, my Texan colleagues treated me to kolaches (aka sausages wrapped in a savory croissant-like pastry with salty jalapenos). Im wondering if its because of the pictures or your irresistible description! I wouldnt call his hair a mop at all- I would call it a head full of ringlets! Ill add these to my mezze for my next dinner party (sounds rather grand doesnt it but its usually just 4-6 close friends round regularly and boy do we love our food)cheers. this san franciscan loves herself some tacos, so thank you for the easiest carnitas recipe ever!! The one in the photo looks perfect. These look yummy! thank you for this recipe! Add tortillas and top them with cheese.Fold each tortilla and cook for three minutes on each side. Super easy to make, taste wonderful, and the orange, lime, garlic and cumin taste combination was not only yummy, it made my house smell so good! commenter asked about making homemade corn tortillas, but I didnt find an answer and Ive been searching your site (and lots of others) for a corn tortilla recipe with no luck. Ive been reading for years and have made dozens of your posts. Ninfas chef Alex Padilla launches Ninfas with Your Ninos video cooking tutorials for kids. Grate the orange and lemon zests. Some worked OK but when I viewed loin it was just too dry. Heres the video of me making this recipe in full. If we have leftovers, they reheat great. In the interest of full disclosure, I doctored this just a tad. Couldve trimmed some of the fat off pre-simmer as there were a few pieces with unappetizing chunks of fat left at the end, but overall, it was freaking fantastic! Cant wait to get it to have the security of having the recipe forever without having to actually print it out or copy it down. Perhaps now I can make a Tex-Mex version of these at home! Thank you! Add the pork to the slow cooker. Cant wait to try! I have never made carnitas, I dont even really like pork, but OMG, these were so good! And to add to the confusion, a pork shoulder is actually a HUGE piece of meat usually divided into two parts, the afore mentioned butt and the picnic. A couple of quick notes: the second time we made it, we doubled the citrus and thought the added sweetness and tanginess were really great. Whats that you ask? I adore the Michoacan carnitas and have even made them a couple of times when I have had pounds of lard on hand. Follow along via chef Padilla's video tutorial for queso flameado. Mix and serve, Breakfast tacos ingredients: 2 tablespoons olive oil Handful of shredded cheese 2 fresh tortillas 2 eggs Pinch of salt Ranchero sauce (store-bought), Breakfast tacos directions: 1. Ive made this meal, following your recipe, on several occasions since and currently making a huge portion to enjoy throughout this years 4th of July weekend celebration! The fat makes it work best. This also means, once youve passed the 2 hour simmer period, turn it to medium-high HEAT versus what your stove actually says is medium-high. My husband is very excited that I can make these at home now. After experimenting with a host of recipes (and suffering a spectacular failure with milk-braised carnitas that ended as an insipid pile of mush), I decided to try Diana Kennedys method. Cook until falling apart. Like life changing. Some people serve it in huge chunks, with bits of bone still attached. Who doesnt want a margarita bath? I have a large family of picky eaters and have run the gamut of new recipes that were a flop. They were, indeed, delicious. OMG! I made these yesterday for dinner and they were a hit. I make the recipe as presented but I had a pork leg and did everything else as presented and the flavor was excellent. Took it out of cooking broth, let it cool, and removed all fatty icky stuff. Made fresh corn tortillas, served with chopped onion cilantro and lime wedges.. pure heaven. It will keep a week in the fridge and freezes well. Add lard and water to a cold stock pot or dutch oven. ive been wanting to make these at home for forever but never dared try assuming i couldnt achieve the juicy tenderness and flavor in the pork but this recipe just nails it. well, no more. An american living in Sweden and i love this site.always looking here for inspiration! I dont have any oranges, but I have lemons can I substitute it? YUMMMMM! Also makes for some AMAZINGGG breakfast tacos! But it essentially got to 212, I turned it down and it stayed between 210 and 205 pretty easily. If you ever make it down to central Texas, I can guarantee you more amazing Tex-Mex than you can shake a churro at (and good BBQ too, but I think that Tex-Mex is where its at). Our favorite Mexican restaurant has a salsa bar of several types and woman who sits behind it hand making toritillas, and the check always has a proverb on it. I made this recipe last night and couldnt resist adding a couple glugs of fresh apple cider to the margarita bath. Everytime I make chile verde with a pork shoulder, I vow to never buy another shoulder again. And hopefully my mom will greet me again with a big plate of carnitas served in the form of enchiladas verdes. Plus, then youve got at least one day of lunches for the week. I left kitchen for a bit and the water most have evaporated within 15 to 20 min. Here in Japanhaving lived in California for a long time the one cuisine we truly miss is Mexican.The Japanese, as brilliant as they are about food, just dont get it, and thus Mexican ingredients are nearly impossible to find. Trim excess fat from pork butt then cut into 3 inch chunks. For a similar fat level and cooking time of pork shoulder, Id actually lean towards short ribs. My daughter has Einstein hair that I tried to tame for almost three years before I gave up. Just for clarification. To make sure it hadnt been a fluke, I made another batch the same way and they were equally as delicious. Layers of shredded pork, Poblano salsa verde, corn tortillas, and cheese are baked together in this casserole that has all of the pleasures of enchiladas without any of the fuss. Needless to say, there were no leftovers;-). Maybe this would make it too Spanish, but I would be tempted to put some Next time I will leave some of the broth for sure. I wonder what difference that would make. With the slaw in a tortilla, it made the perfect bite! Ive made carnitas with a couple different techniques, and I think Kenjis over at Serious Eats is really interesting: http://www.seriouseats.com/2010/07/the-food-lab-how-to-make-crisp-and-juicy-carnitas-without-a-bucket-of-lard.html. Easy and perfectly delicious every time. Previous post: pear cranberry and gingersnapcrumble, Next post: baked pumpkin and sour creampuddings. Thank you maam. HOLY PORK FAT! we had em on corn tortillas with lime wedges, queso fresco, pickled jalapenos for boyperson and your slaw recipe for me, and of course chips & guac. Warm the oil in the Instant Pot, using the pot's saut function. YUM! But it absolutely destroys my Dutch oven like it is nearly impossible to clean. Thank you so much! They make the best Mexican style tacos, and theyre $1.75 a piece. Jord, What I learned from another blogger. I make this all the time, thanks to you. Ive tried to get that crispiness on my slow cooked meat dishes but didnt get there until reheating leftovers the next night, usually on the grill or toaster oven. I cant imagine finding a better recipe. You might want to check out the comment guidelines before chiming in. Everything sounds so delicious, I hadnt picked where to dive in yet. I like aromatics. DavidIts an honor to be part of your monthly rotation. I made this yesterday the carnitas AND the slaw from the book with the buttermilk dressing (I cheated and snagged the recipe from Amazon look inside.but in all fairness, I will buy this book.) So delicious. Cheers! Ill definitely be making these one day this week with some of my own added touches. I agree with those who already posted that this recipe makes a black mess of your pan. Yeah you heard that right. When you ordered it, the meat was pulled out, and quickly fried, and slapped on a tortilla with lime, scallion, and cilantro. I will keep this in mind the next time I slow-cook a pork shoulder for pulled pork, since I usually do 20 or 30 pounds at a time. I have stainless steel pans and use a commercial wire mesh pan scrubbertakes off anything. I was dreaming about the carnitas of my youth, surprisingly growing up in Hudson County NJ gave me access to some of the best Latin American cuisine in the country. Thanks! Did you just get hungry too? I *need* to make this ASAP. Here in Ca, (made by the Latinos) they are cooked in rendered pig fat from the start. Did I somehow not have enough fat? Any tips? She is a former energy reporter for the Houston Chronicle and Reuters, and former reporter at Chron. Ill remedy that soon with this recipe. ooo yes please! Or maybe I just had a huge head of cabbage? Cant wait for your cookbook! As an Amazon Associate I earn from qualifying purchases. Made this on Sunday night and it was delicious! So, thanks! Looks great! These sound delish Will perhaps have to thaw my roast so I can cube it instead of the way I had planned. I think Mexican night is going to have to include these next week! Oh my goodness you were right on the simplicity claim. I have made this a few times now and with excellent results. The pork had truly come apart by then, so we were left with an incredible pile of soft, crispy, golden, heaven. My dutch oven is cast iron and I got some seriously crunchy porky bits at the end. Is there a pressure cooker version of the recipe? Hold the horses. :), Hi! The marinade and pork are cooked down like the carnitas. this is one of those recipes thats so easy but takes trust and im glad i did. I also separated the leftovers from the lard to save each for later. Like Louse above I too am from the UK and also never heard of carnitas. Oooh! Now I just have to decide if I want to brave churros or not. I love your blog. Frankly I LOVE carnitas but cant feed them to hub or kids. (And no, people, Im not pregnant. Do you think I could just double the braising liquid for this? have you tried them the her recipe for ninfas green sauce? 1/2 cup orange juice I made these last night, knowing they would not be done until I went to bed. I did make it in my Le Creuset dutch oven, and had no problems whatsoever. Tasty! (hes never asked that before!). Also, last time I made this, I didnt have any oranges so used a grapefruit instead and it was great didnt have a grapefruit flavor. Your blog is a go-to, I love the surprise option. Oh, crap, Deb. I think Id also crisp up the pork and add the reduced sauce? 4.80 from 5 votes Print Pin Rate Add to Collection Course: Appetizer Cuisine: Mexican Keyword: Creamy Avocado Salsa, Mexican Green Sauce, Ninfa's Green Sauce, Ninfa's Recipes I cannot wait to try them, Im also super excited that I can easily make this dish gluten free by using corn tortillas! The hubby and I polished off every last bite! :) Is there something similar with chicken instead of pork? thanks for the recipe! There is very little fat on pork leg and I knew that. its incredible! Paired with a white onion, cilantro, and freshly diced pineapple slaw, it was gave a nice citrus sweetness! I echo everyones comments my meat was still quite tough (and not great looking) after the 2 hour mark. Let sit for 30 minutes to come to room temperature. What can I say? I would note that for people not as versed in the art of braising as some, you HAVE to bring it to a boil first. Sad, I know. This looks great Deb! Ive never been a lover of chitlins or chicharrones (or whatever you want to call them), so to have basically the freshly made equivalent of that has always beenjust terrible. Otherwise, get that pork into a pan and roast it low and slow. :). So far, Ive only been doing it at restaurants, but these carnitas sound like my way back into cooking meat at home. Im glad I decided to serve these with guac, picked onions and that Bobby Flaw spicy slaw, all of which worked to somewhat salvage my little dried up pork bits. I just had to offer a big thank you for this recipe. Bought the cookbook it better live up to last ep of Friday Night Lights. I love making shredded pork for multiple usestacos, burritos, rice bowl, sandwiches, etc. Hes so adorable! amzn_assoc_search_bar = "true"; carnitas before from a recipe that basically only used a rub made out of finely powdered (in a mortar & pestle) Bay leaf. Perfect, with a citrusy tang and the crunchy bits and ooh ooh ooh! There you have it, from the 105-pound Mexican duckling: Best. I was amazed at how brown and crispy the little lovely pieces of pork turned. I couldnt bring myself to put all the fat from the pork into the pan, so cut off the large chunks of fat (leaving all the marbled fat). Thanks, Deb! I love making carnitas! Cant wait to try it. Never heard of this method before but it works and is so simple. We usually dont eat pork but I did make these, they were amazing! Season - Add to a Dutch oven, along with the seasoning, and rub the spices evenly all over the pork. reminds me of home. Of all the recipes Ive made thus far, this is already one of my favorites. Will report back. Deb/Alex, cant emphasize enough how much I love this blogIm currently working through the entire recipe index. This afternoon I left the pork naked and the taste was divine. Made these tonight for cinco de mayo. The recipe, as written, is brilliant. Cooked for a bit longer since I can never get the flame right to simmereither boils or does nothing lol. There is a place here in town called Curras which i HIGHLY recommend should you ever venture to Austin that does their carnitas with a little coca-cola thrown into the mix. Not to echo everyone else but I made these and they were amazing! Yum, can you say: dinner tonight? so tender and yummy. Its not going to stop me from making it again tonight though :). Once all the pressure is released, open the lid and remove the orange, onion, and garlic cloves. It might be about the plastic handles, not sure. Still yum! after snitching a few bites to snack on before bed, i got to wake up to crispy egg & carnitas breakfast tacos YUM! Yup, these were fan spanking tastical. Its a decadent eating experience as the pork is slick and smooth with just enough texture to keep things interesting. I simmered longer and didnt have citrus so I poured in a bit of apple cider vinegar. Diced up the meat (a bit more than the recipe calls for) and added ingredients as directed to the crockpot. Made these yesterday after someone linked to your recipe on Reddit. Made this tonight and it was fantastic and so simple. Carnitas - Video in 10 Steps on How to Make it. The Gentleman Friend loooooovvves carnitas, so I made him try this. Im on it. I will certainly be making this recipe, it sounds delicious using my newfound method. mmm, now see, when I make Carnitas, I break out the Crockpot. My husband said they were the best tacos he has ever eaten! I am surprised how easy this is. I really enjoy your blog thanks for the inspiration! Thanks so much for this recipe! Crisp in the slow cooker with the lid off and heat high, or if you made a ton, just take out the part you want to eat, shred, and broil for a few minutes. Just as i was thinking that there was no way this was going to come together, I heard the tell tale sound from the bottom of my DO, and the browning had begun. Mmmmcarnitas! How many people will it serve, roughly? I love this recipe. THANKS!!! If you havent made it and you are reading these comments, MAKE THIS RECIPE. This sounds DELICIOUS! We topped ours with sour cream, guacamole and pico de gallo. This is a revelation. Slow-Cooked Pork with Molcajete Sauce, Green Onions and Sliced Avocado I made these today and for once in my life I followed the recipe well kinda! That amount of pork seemed like way to much to properly brown in a single pot, so I split it into two: my ceramic dutch oven and a nonstick All Clad deep saute pan. I ended up putting it under the broiler for a couple of minutes at the end. How do you suggest (if at all possible) altering the recipe for an instant pot? Looks absolutely stunning. These are absolutely incredible! It all worked out perfectly! My god, incredible flavor, and so easy to make. Instructions Combine lime and orange zest with cup water. Mexican is not my favorite cuisine but these do sound rather tasty. Going to try tomorrow in the slow cooker using a combination of tips shared here. Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. I am going to give up meat but Im building up to it with a two-week-long meat-a-thon. I cant stand the idea of cooking this for three hours, no matter the results. Did you find that the flavor was spicy and bold enough? In a mixing bowl or large measuring cup, stir together the orange juice, garlic, vinegar, chipotle chile powder, cumin, chili powder, oregano, and black pepper. If I have to go commercial, I like a brand called El Milagro. Add cheese until it melts 3. it also goes well with enchiladas, fish, carnitas and chicken. Some people serve it stringy, like pulled pork. I will say though that I recall these being noted on her site as Diana Kennedys carnitas and I think its an important distinction to make :-) since Diana Kennedy did the real legwork in investigating the Mexican kitchen and interpreting it for the American public decades ago :-), OOOH YEAH! Combine the zest with the water, the pineapple juice, lemon juice, soy sauce, garlic, black pepper and chiles, in a large baking dish Thanks, yall. The pork was silky with a hint of crunch that was balanced by the chewy corn tortilla and tangy salsa. Im going to go check out her blog. I personally like carnitas that have a crispy outside but are tender and juicy in the middlethe ones I made last night were just crispy. I made this with the sunset slaw from Debs second cookbook, pickled onions, and avocado. Thank you for the recipe! and they arent bad, but i still gotta brown the meat and i add garlic, spices, & OJ to get the flavor i want, and im home the whole time anyway sowhy? The meat braises in the water and salt (this is the tenderizing part) for a few hours and then, once the water cooks off, it fries itself in its own rendered fat (thus creating those addictive crisp ends). I saw Lucinda Scala-Quinn of Mad Hungry make it on her show using just the water to cover & salt & couldnt possibly believe it was that easy. As a newbie to the ninja foodie can I just say how much I appreciate all the details you gave. Just made these with a little ancho chili powder added-oh man are these spot on delicious! 1. However, there was way too much liquid in the final 45 minutes and I had to dump some out and then they kind of burned to the bottom. Yahhhh! Set a large Dutch oven or heavy casserole over medium-high heat. I am so dang inspired to cook this tonight. ;) But they were still AMAZING! As an Amazon Associate I earn from qualifying purchases. It was very hard for me to just leave the meat alone as it simmered, but I did it! I dont think theyre meant for everyday consumption but man oh man, they make one amazing breakfast. Thank you Deb! All the leftovers bonus for midweek dinners this week. All of these have turned out wonderful. Tonight I am cooking the carnitas and tomorrow Ill use it as a topping for Tamale Pie!!!! And it was very very very good indeed! When I placed my order in Spanish, the man sitting next to me asked if I was aware that these were Michoacan carnitas. I may have to do a little recipe comparison this weekend, Yum! Save my name, email, and website in this browser for the next time I comment. Thanks for sharing. I make carnitas at home by adapting the flavors from the pork stew recipe in Supper at Lucques with a pork shoulder and with a pork shoulder. That must be the tastiest slaw on earth. These look great! This looks much easier, and I like the fact that you add acid (lime, orange) from the beginning. :) Thanks, Deb! Braised for 2 hours in my Le Creuset dutch oven, cranked the heat for 45 minutes to brown aka fry the meat. Oh sweet carnitas! Or, more like yesterday. Hello. Add a little extra sauce over the top of the pork and toss. Can somebody say THESE CARNITAS ARE THE BIZNESS because guess what they are!!!!!!! Made it, ate it, amazing! Starting them in the OJ and lime sounds good to me. This does look like the perfect way to usher in the weekend..or any day for that matter. Also, thank you for not filling your blog with advertisements. Combine making sure the seasonings are covering the pork. I am embarrassed by how long it took me to discover carnitas, or little meats that are usually braised then roasted, and are as far I quickly became concerned, the very best thing to pile on a blistered corn tortilla. This will take 10 to 15 minutes. Cook for 3-4 minutes until tender. Chop and shred the meat as you like and serve. The temp of the pork core should stay in the 110 range, ideally. Im 25 and a novice cook. Help! this one is a definite keeper! Slow Cooking is Best! Thanks for what you do for the rest of us! Nestled in the freshly fried tortilla were long strands of meat and melted cheese. How ingenious to eliminate one of the steps which creates another pan to wash! It takes an inordinate amount of time to carve out all the fat, and removes about a 1/3 of the meat. I wondered if I should simmer them longer, but stuck to the recipe and turned it up to medium-high. Theres two connective tissues that exist in the shoulder that are cut out from the Boston Butt cut. The pork in the non-stick pan came up easily and left no mess, so lesson definitely learned on which pan to use for the future. Thats right, even though many of the restaurants you see across Texas often call themselves Mexican theyre not. Bring to a boil over high heat. This sounds amazing carnitas tacos are my favorite favorite. Looks delicious. Probably my favorite thing to cook. Added a little white onion, squeeze of lime, as good as anything Ive had in a restaurant. Its a great city to be in when youre hungry! Is that even possible or would it completely mess it up? I will keep you posted. This is a good dish for picky eaters because we serve it with taco stuff and barbecue sauce, so everyone has a choice. I made this yesterday and had leftovers for lunch today. This was amazing great Sunday night dinner. It is a famous classic. This is incredible. Would you happen to know a variant of this that utilizes a crock pot for slower cooking? Why did I just read this at 8:45PM??? Made this TWICE this week! It probably added more salt than needed. I think the problem I had last night was that I tried to add things to my carnita (pickled onions, cheese, lettuce, etc) which ruined the flavor. but this was a perfect lead-in to the colder weather. I pressure cook the pork (I use larger chunks) with half an onion, a tsp of cumin, salt and pepper. I made these last night for my lunch today and I am counting down the minutes until I can eat them! Maybe some breakfast carnitas with the leftovers. I bet those would be fun to take :). And it of course sounds delicious! but Im glad to see this more authentic recipe. Cheese enchiladas: the essence of Tex-Mex. Some recipes are classic and Im happy you found it! They were simply outstanding. Tender pork chunks cooked to perfection. Definitely putting this back into my monthly rotation. amzn_assoc_placement = "adunit0"; It cut down on the time at the end and ensured that the meat was perfectly cooked. I made something similar a couple of nights ago, but used my pressure cooker, which reduced the cooking time considerably. Ill admit, during the 2 hour simmer period, I was a little worried that the pork wasnt breaking down as much as it should. loved your line about a margarita bath. http://mycakies.blogspot.com/2011/11/glad-one-bag-tailgate.html. Hope that helps! her recipe for carnitas in an instapot is over on Food 52 very similar to this awesome recipe just in the instapot! Hi Deb! I could have bought pork leg, except when he put it on the scale it was 14 lbs. Ive got a pot of pork simmering on the stove and its developed a layer of gross foam on top. But, this is all just guess work as Ive only made pork in this manner. I dont worry about deboning the pork. I was a bit dismayed that I wasnt getting NOLA food, but the dismay disappeared when I tasted these! But should you want to experiment, it might be worth starting with short ribs. Do you have any tips for the best way to do that? I tried this recipe twice. Full Recipe Ingredients/Instructions are available in therecipe card at the bottom of the post. It's a meal on its own, or you make guacamole tacos or use it to top other dishes.". You are my favorite. Sounds like a strange place to find such a thing but your post made me think of this recipe (where the pork slow fries for hours in olive oil) and now i must make a pork butt dish soon! Thanks, Dear Deb, These are making me homesick for Texas and I am not even from there! My pork shoulder was a little more than three pounds, but should the chunks be one layer at the bottom of the pan before putting in the liquid? I kept scrapping up the crusty crunchy bits of greasy pork. Added one jalapeno with the garlic and a bottle of beer in place of some of the water. Thank you! pouring whiskey into my coffee as we speak, just like I always do after preschool drop-offs. you just made my Friday, Deb. They were so good!!!! Top them with the jalapeno slaw and some slices of avocado, throw the tortillas in a skillet for 30 seconds per side and they are melt in your mouth heaven. Thank you Deb! Diana The slaw recipe is in the book. These days I am trying different Mexican dishesthis one looks delicious will have to try this weekend. They were so easy to make; I studied while they cooked, and they were amazing. We do not eat pork, so just wondering if you have a beef cut that you would recommend using to replace the pork? Ive made your recipe several times, got it bookmarked on my iPad. delicious and super easy! THANK YOU FOOD GODDESS! It looks like you dont bother to cut out the big fat chunks. This was so incredibly good. I am not sure if I simmered it too high and the liquid boiled off too fast or if I didnt add enough water to begin with but this made one crazy burned mess on the bottom of my dutch oven! Marcy de Luna is a journalist based in Houston. I only changed up two things, ONE I used the bottled MOJO from the latin section of the supermarket, its orange juice, lime juice and bitter orange juice and seasonigs because im too damn lazy to juice oranges and limes. Please let me know. I even pulled out a ruler and 2 inches ended up being smaller than I thought, so I trimmed my pork shoulder (which I had purchased already cut for stew) into even smaller pieces. Kris.I presume youve given the dutch oven a good soak. I had no problems cooking them in my dutch oven. 2 tablespoons vegetable oil. Will also try trimming so of the the excess fat off, since there didnt seem to be a shortage of fat to go around :-) Thanks for the wonderful receipe! Your photos are wonderful! Thanks, Deb. THEY CAME OUT AMAZING AND TENDER. Its a pressure cooker and an air fryer all combined in one device. They are so tasty! Bring to a boil and then simmer uncovered on low for 2 hours. All I can say is thank you. Cover the dish and let rest for two hours. Of course, after eating Michoacan carnitas you immediately fall into a pork-fat coma and cant get up for days.
Parasympathetic Effect On Adrenal Medulla, Catchy Coffee Meeting Names, How To Revive A Dead Disposable Vape, Eric Whitacre Family, Microtech Bounty Hunter Knife For Sale, Articles N