![]() ![]() Let the pork shoulder cool before shredding. ![]() The meat needs to continue to simmer, but don’t let it come back to a boil. Watch the temperature during the final cooking process. Doing so will cause it to sour and curdle. It will boil initially, but don’t let it continue to boil. You may need to lower the temperature on the stove if the meat starts to brown too quickly.Īfter the initial cook is done, add the milk. Once you have everything boiling, keep an eye on the color of the meat. It also keeps the meat from seizing when added to the hot lard, which would prevent it from being melt-in-your-mouth tender. Simply rub kosher salt over all of the pork pieces and refrigerate in a sealed container for at least 12 hours.īefore you get started, remove the meat from the refrigerator and let it rest on the counter.īringing the meat to room temperature first helps it cook more evenly. ![]() Doing this allows the salt to penetrate deep into the meat and lock in the moisture. One of the most important steps is to dry brine the meat overnight. Here are several more important tips for making Mexican carnitas: ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |