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 rehea...

...t the meat? Thanks in advance for your help

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Diana Kennedy's Carnitas
Recipe question for: Diana Kennedy's Carnitas

4 Comments

CarlaCooks November 14, 2011
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.
 
boulangere November 14, 2011
Sounds great!
 
boulangere November 11, 2011
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.
 
Kristen M. November 11, 2011
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/9257-a-question-about-a-recipe-diana-kennedy-s-carnitas
 
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