In between tutoring chemistry and pondering cookies for the bake sale (pistachio and cardamom?), I figured I'd better get on with pork shoulder week.
Here's the other recipe I like, although given my bent toward savory, I replace the orange juice with broth or water. This one is equally delicious, and I pretty much follow the recipe besides my one substitution. I love the Cook's Illustrated method of cooking down the liquid and broiling the sauced meat, and I've borrowed it for a few other pork shoulder recipes.
Cooks Illustrated Carnitas from The Bitten Word
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