Home Cooking

Carnitas

Share:

Home Cooking 12

Carnitas

krissywats | Nov 30, 2005 01:47 PM

I'm going to try and explain this and I hope someone can help me recreate this particular dish. I think I was in Waco, TX. I know I was at a restaurant called 'Ninfa's'.

I ordered carnitas that said they were slow cooked/stewed all for many many hours. What I got was two huge chunks of pork (boneless) that had like a crust on the outside - flavorful: salty, peppery, garlicy. And this 'crust' was almost carmelized. But when I pulled the meat apart it was so super tender and flavorful. Unlike any carnitas I'd ever had.

Anyone familiar with how this might be achieved?

Want to stay up to date with this post?

Trending Discussions

Feedback