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A question about a recipe: Diana Kennedy's Carnitas: making ahead and reheating

I have a question about the recipe "Diana Kennedy's Carnitas" from Genius Recipes. I would like to make this on Sunday but won't be serving it until Tuesday. How does this fare making it ahead of time? What is a good way to reheat the meat? Thanks in advance for your help!

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Answer »
Miglore

Kristen is the Senior Editor of Food52

added over 2 years ago

I'd recommend covering a pan tightly with foil (or a lid) and reheating gently in the oven (say 250 degrees), stirring occasionally, so they don't toughen or dry out. You may want to ask the carnitas-experienced folks from this recent thread so they can weigh in too! http://www.food52.com/foodpickle...

Dscn2212

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

Kristen's answer is golden, but I'd go even lower, say 225 degrees. And definitely have some stock on hand and add a couple of splashes.

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CarlaCooks added over 2 years ago

Thanks for the help! I decided to cook meat until the point where the liquid has evaporated and all that is left is the rendered fat. At that point, I took my dutch oven off the heat and let it cool. I then popped the whole pot into the fridge. Tomorrow I'll put it back on the heat and finish the meat by frying it. I think it'll work fine.

Dscn2212

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

Sounds great!

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