Carnitas from The Homesick Texan Cookbook (page 201) by Lisa Fain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on June 11, 2012

    It was so easy to do though it takes a long time to cook. I was using half quantity of meat but kept the liquids in the same quantity as the recipe since I couldn't see a pan with no lid could keep that amount of liquid for 2.75 hours. I was glad I did as I cooked it for less time (I made my cubes smaller than 2 inches) and the liquid was all gone. The result was very tasty though I think I should have left more fat on the meat for the final stage of crisping. I served it with flour tortillas and and Houston-style green salsa (p.59)

  • DKennedy on March 18, 2012

    Page 201 - Simple but delicious recipe. Served with Jalapeño pinto beans, and Salsa Fuego.

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