This is basically a technique for slow-cooking pork butt, but it uses pieces. If you want a roast, I haven't made this exact recipe, but the seasonings seem spot-on. http://www.nytimes.com/2008/01/02/dining/021mrex.html?ref=dining
Well, I was looking for a recipe that just focused on the pork butt so I could pull it apart and serve it with sides. Would this do it? Thanks for your help!
I like the carnitas from this site http://food52.com/blog/2221-diana-kennedy-s-carnitas or Kenji Lopez-Alt's slightly more involved version http://www.seriouseats.com/recipes/2010/07/no-waste-tacos-de-carnitas-with-salsa-verde-recipe.html
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