We love wild pork carnitas! I use a roast and make them in the crockpot. The orange juice sounds good.
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Wild hog carnitas
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Originally posted by 35remington View PostCan you explain the "translucent" and "deglazing" steps? I'm a noob in the kitchen.
Translucent is cooking the onions till the loose most of their color and have pulled a lot of flavor out of them. Deglazing is adding a liquid to the pot to pull the "burnt" seasonings and goodies from the bottom and sides of the pot.
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Some pics from today
Browning the pre marinated hog shoulders and hams.
Searing the onions before adding the garlic.
Deglazing with fresh oranges and limes.
Adding the pork back to the citrus juice. I don't have any venison stock since I didn't shoot a dear this year so skipping it. Now to let it simmer. I'll post more pics towards finishing.
Can't forget the beer!
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