chicagokp
Babbling Farker
- Joined
- Feb 17, 2011
- Location
- Chicago north 'burbs IL
I just braise in salt water before I finish it in lard.
awesomeness all around. Nice work Pugi. Cannot wait to see the finished pics. Homemade refried beans are the business. I am hoping you are going to use lard for the refrieds too.
Looking good. I know I have said this on another thread, but in Houston, a couple of Mexican restaurants that are known for their carnitas do it a little different. The slow roast a whole shoulder, than cube it up and deep fry in lard. It is really good. I am sure it is nothing like what you are doing, but pork fried in lard in any form or fashion cannot be too bad.