Not exact matches
I feel inclined to chime in since I have family members that make carnitas for a living (both in Mexico and here in the U.S.) and wanted to reiterate what a few people have mentioned, the * traditional * and tastier (albeit not
very healthy) way to preprare carnitas is to
deep fry the cuts of pork in seasoned lard in a large copper
pot.
I'm giving one lucky reader this 12 - inch Lodge Cast Iron Skillet so they can make their
very own
deep dish pizza (and pancakes and
pot pie and so many other wonderful things) with it.
Continue to cook, adding 1/4 cup water if onions begin to stick to
pot again, until onions are
very soft and
deep golden brown.
Above the 670, the mantle churned slowly like a
very shallow
pot of boiling water, delivering heat and rock at mid-ocean ridges to make new crust and cool the interior and accepting cold sinking slabs of old plate at
deep - sea trenches.