Carnitas for Tacos - 1 Easy Step, No Frying | Christine Cushing
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- Опубликовано: 29 сен 2024
- I show you my own method for making melt-in-your-mouth carnitas, all in one step. We start with the many details of preparing the pork and adding cinnamon, cloves, oregano and kumquats. It's all slowly braised for perfectly tender pork with crispy edges, without the need for frying or broiling. These carnitas are the filling for a do it yourself taco station. FULL RECIPE BELOW.
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RECIPE: PORK CARNITAS FOR TACOS
With my 1 step method you don’t need to fry or brown the meat in a broiler to get the beautiful crispy edges.
3 lbs boneless pork shoulder, cut into 2 “ cubes (1350 gm )
salt and whole peppercorns to taste
1 small ancho chile, soaked and finely chopped
½ tsp. cumin, toasted and ground (2.5 ml)
1 tsp. dried oregano (5 ml)
2 cloves garlic, smashed
1 onion quartered
2 cups chicken stock (500 ml)
5 whole cloves
1 cinnamon stick
5 kumquats, quartered or 1 large juice orange cut into 8 wedges
flour or corn tortillas
Garnish
fresh limes
pico de gallo
guacamole
fresh coriander
Preheat oven to 350 F still or 325 F convection
In a 13x10 roasting pan or round braising pot with lid, toss pork in salt and pepper and sprinkle with spices, onions, garlic, kumquats and pour in the chicken stock . Liquid should not completely cover meat. Cover meat and braise pork in oven at 350 F for 2 ½ to 3 hours total, removing lid or foil after 2 hours , until very tender, turning over with tongs several times to ensure even flavouring. Corners of meat should be exposes and crisp bits will develop. You are looking for a very tender centre with crispy edges.
When ready to serve, remove pork from juices and full apart gently with fork or slice with knife. If using Kumquats, chop some of them with meat.
Serve on tortillas with garnishes.
Serves 6-8
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#carnitas #tacos
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Made this today, I had 5lbs of pork and used 3lbs for the recipe. I planned to use the extra pork for something else. When we got done eating this dish I realized there weren’t enough left overs to suit me so I went ahead and made a second batch. These carnitas were delicious, thanks!
When you don't have leftovers that's a sign that you knocked it out of the park. Thanks
Dinner goals. You are my food hero.
Many thanks. 👏👏
I love carnitas I'm a African American (black) ☺️
You’re amazing! Can’t wait to try cooking them this way.
boriqua510 they are insanely delicious. Thank you
Thank you Christine, I can't wait to make this.
Hope you like it!
I checked out carnitas recipes and this was the least complicated. Made it yesterday with excellent results. That last 90 minutes uncovered browned the pork nicely.
Great to hear!😊
Suggestion: keep the pork from frying outside and use corn tortillas, cilantro, caramelized purple onions and red or green salsa and lime.
I love these with homemade roasted salsa or green chile salsa. Carnitas are the best - and hard to mess up.
I'm so glad I found this video. This technique and flavor profile has rendered the best home carnitas for sure. I think using a good cast iron enamel dutch oven is a key factor. I put it on a burner after it was done to make sure it was fully reduced and not soupy, and to get that crisp that makes me love carnitas in the remaining fat. For convenience, I substituted chili powder for the anchos and had to use regular oranges. When I saw it called for cinnamon stick I knew this was The Recipe. I'll be making it this way from here on, thank you.
I'm so glad you tried and loved my method. It is truly my favourite way of making carnitas and they are always a crowd pleaser !
Just made these yesterday!! WOW!!! The aroma while these cooked was incredible and the flavor of the tacos was amazing. Seriously some of the best I've ever had. I could not find kumquats so I quartered a large orange instead. At the end I pulled some of the flesh from the orange pieces and chopped it into the pork. Can't wait to make these again!
4:26 Woah woah woah... mexican cuisine doesn't utilize greek oregano. It is mexican oregano/ lippia and is not related to greek oregano at all. If you haven't tried mexican oregano, it is spectacular.
I buy only Mexican oregano -- very available here in San Francisco
I'm certain this is a dumb question but when you add the whole peppercorns & cloves to this or any other dish. How do you fish them out? they don't soften, right? I'm so confused 🤣🤣🤣 Also, your videos are criminally under-watched in my opinion, you deserve more views.
L2THEC1 your question is a good one. The whole spices do not soften but since there are only a few of them, I counted on just fishing them out when you use the slotted spoon to lift the meat out of pan. The meat is chunky so the peppercorns etc should just roll off or will be easy to spot. I really wanted the flavour to be more delicate. Thank you for your kind words. Let’s see how we can up my views. I agree ! Stay tuned for more videos. Hope you try the carnitas .
MyFavouriteFoods ChristineCushing l
Tie them in a little sachet made out of a few layers of cheesecloth. Tie with butcher twine if you have it. 🇨🇦
Love how this looked after it came from the oven, myyyyy goodness❤️
MaryAnne Deering thank you. It’s tastes even better than it looks. Stay safe
Food Porn. “ Living your dream”. Thank you for sharing.
Very recently, my husband and I were discussing why he doesn't like tacos (name brand kits) and he says it's the taste (I thought it was the build-it-yourself, messiness). I'm going to try this out. I have an idea it will be much more successful. Real ingredients, but nothing over powering.
Yes, I have to totally agree with your husband. The taco kits really need to have a different name because they have very little in common with a true taco. I hope you try this method and let me know what you think. Thanks for watching
Making your recipe right now!!! My house smells delicious can't wait to dig in!!! Just found your channel and I can't stop watching 💜
Khalelah Chanakira Fantastic ! Doesn’t it smell ridiculous ? I can’t wait to hear how they taste. Thanks for watching and hope you try many more of my recipes.
Just made it. That was awesome,friend told me once if it is good there will not be any left overs.
Simon Felan Jr that friend knows what they are talking about. Thank you !
I made this in a 12" cast iron skillet and foil. Worked great!
That is great to hear! We absolutely loved it . Thanks for watching
I always come back to this recipe, 5 years later LOVE IT
@@Super123456 it is a keeper for sure. I’m so glad you love it
I’m making these for about the fifth time and they are great!! Thanks for this recipe - it is a hit!
That is what I love to hear ! We also love it in our house.
Just love Christine. That Carnitas recipe is stellar!
I love to watch women cook. Somebody stop me.
I made this tonight and it was delicious! The neighbors smelled them cooking, so I gave them a taco and they loved it too. Thanks for the recipe!
That is literally the best ! So great that you shared with your neighbours. Thank you
@@ChristineCushing
Okay, because you are so incredibly adorable, I'm going to have to take you down a notch. Chicken stock? REALLY?!!! Where's the lard? It's not carnitas unless you braise the pork in pork fat. Ask any Mexican mom or grandma and they'll tell you the same. Heck, I'm just some middle aged bald pasty Irish dude, and even I'm telling you pork lard is the way to go when making carnitas. However, with that said, I will most certainly be trying all of your other ingredients the next time I make carnitas, because it looks and sounds amazing. But I just can't not cook the pork in lard. It simply must be done. Okay, so now get back up and brush yourself off, because you're adorable enough that I doubt I took you down more than 0.01% of a notch, if at all, so I'm sure you'll manage to shrug off my my well intended criticism. Oh, and you also earned another subscriber.
@@pumpkinheadghoul haha ! Thanks for the sub. Let me explain my logic. I totally agree but I wanted to get a similar outcome without using all that lard. With my method the meat actually renders its fat and it end up cooking in that anyway. The chicken stock will evaporate mostly . I hope you try them. They are amazing
Hello Mrs, Christina .I do the same recipe that is a good recipe never did anything with kumquats so, thank you very much for that great recipe. Mrs, Christine.😃
P.S. Ancho mama!"""
My pleasure. haha.. I love the ancho mama.
Christine, I am sold. I have all the ingredients and I'm ready. One question: You say "turning over with tongs several times" before braising it the second time. Couldn't I just as well mix everything together with a large spoon to get everything well combined? Thank you. BTW, I thought I would substitute some "sweet lemon" for the kumquats, which I can't find.
You will love it. The step of turning it over is to create those crispy edges that mimics the frying, it do that for the second time and perhaps a few more times towards the end. The sweet lemons should be great.
Sorry that im laye to this recipe but am planning to make over the weekend can this be made earlier, a day earlier, and reheated the following day... 8:43
Yes you can make it the day before and reheat it slowly. It will be fantastic !
Looks delicious. Why didn't you use the pepper soaking liquid in addition to the stock? I have some pork shoulder in the fridge I think I will make this tomorrow.
It's a good question. I just forgot to add it. It's a great way to add even more depth of flavour. I hope you make/ have made it . Thank you
Looks delicious! I live 10 miles from Mexico and we use Mexican oregano..a whole different taste as to regular oregano; I buy it in a HUGE bag and use it up in about a month!
where do you buy it? Grocery stores there or ...?
@@kee7678 Yeah, every grocery store here carries it. Kind of required as close as we are to Mexico. Kind of like making sure they have enough jalapenos and cilantro. We are a predominantly Latino town here.
@@daenas I have kept a place in Sonora, Mexico for 35 years. Mexican Oregano grows wild there. Sometimes we will drive out and harvest it...I live in Arizona and I just ordered some Mexican Oregano Plants to grow at home.
@@jimcombatvet8122 don't you just love Mexican Oregano? I'm in Yuma and I don't know if it grows wild out here as I've never seen it in the plant form but I can imagine the aroma it must have.
Thanks Christine. I've made this twice since March. I can't recommend this dish, enough. I just wish I could have a party this summer and share it with family and friends. Someday, soon!
Oh so glad you love it! I made it for a birthday dinner a couple of weeks ago. It was inhaled ! Thank you
Instructions could be clearer, how to toast cumin. Covered 1/2? 1.5 hours covered 1.5 hours uncovered?. Do you pour fat off after 1.5 hours?
The full recipe is below the video description. On your mobile , click the bottom right arrow below video. Thank you
I remember your show, I'm so glad to found you on RUclips!!! 😊. Will try to do this one! Also, I ordered from Amazon some pastitcio noodles to do your recipe. No luck finding the cheese that you use. ☹️. Any other cheese that I can substitute for? Thanks!
Christine M de la Villa so glad you found my channel ! Thank you. You can always use parmigiana cheese instead of the kefalotiri ! How did it work out ?
My local Italian Deli carries Myzithra, which Yiya always used in her Pastitcio.
Why didnt she just rehydrate her chile in the chicken stock? I see that bowl of colorful liquid and flavor just sitting on the counter
Great tip!
Makes sense to me. I do that with any (chicken) stock I use.
yup, or use the chili re-hydrant and chicken stock in the braise.
Yassss! Great idea..making this this weekend..ill do that
Maybe it depends on the pot your using. Oh I mean vessel.
I don't own a braising dish, is that Creuset your using. would love an excuse to buy more of they're cookware.
Yes definitely. This one is a more recent purchase and I don’t know how I lived without it. 😳thank you
Can i substitute beef for pork? Thanks
Yes, absolutely you can use beef. The orange and beef is a great combo. Make sure to use a similar cut that is ideal for slow braising so you get that same melt in your mouth texture. Thanks for watching
@@ChristineCushing ok wonderful Thanks
Oh my gosh...those look amazing, please DO get a taco truck, I'll be a customer for sure! (did she dare me to pry that out of her hand?....LOL)
I think i did dare you to pry them...The overall balance is so fantastic. I'm glad you enjoyed it. CC's Carnitas truck...
I'm back to make this AGAIN after not being able to find anchos for 2½ years... I can't wait! Had to search a lot for your video when it wasn't really named ancho-orange carnitas. But thank God I knew when I saw it!
A "carnitas truck" perfection!
I hope you try them. They are really delicious
@@ChristineCushing I don't know why you think I didn't make this before as I said "I'm back to make this AGAIN"‼️
The last time I used THIS recipe but had no anchos and subbed oranges for kumquats. I absolutely loved this recipe making substitutions so I'm making this soon with the anchos and subbing oranges as we haven't seen kumquats in years.
@@sing2me my apologies I misread your first comment.
@@ChristineCushing thank you. I appreciate your apology. 🤝
Looks delicious, I can't wait to try this
You will absolutely love it. Thank you
I tried your recipe and made big-time points with my darling wife. Taquitos turned out amazing. I'd like to tweek to our liking, but your way is good enough for now. Well done video presentation. Thank you and I love you (don't tell my wife :). Peace.
Thank you ! It’s always great to get points from the wife. 😀
Being a chicana... I’ve tried multiple ways of cooking carnitas, this will be my first time in the Oven, house smells amazing... I’ll update with how they come out. ( didn’t have a couple of the ingredients... but I improvised)
That is fantastic! I have had many great reviews ( in addition of course to mine ) that they were a huge hit. I look forward to hearing yours.. Thank you
Hi, can I replace the kumquats with limes? If yes, should I put less as they are more acidic?
The lime would definitely be much more acidic. I would use an orange instead . I hope this helps . Thank youy
Wow, those carnitas look terrific! Thank you, Christine 🌟
Many thanks! The kitchen smelled so great for the whole day.
Definitely, my parents are old school and they're from Michoacan Mexico and I KNOW they wouldn't approve of this because it's made NOT traditionally. But I think they look great and you put a nice twist to them. I want to try them soooo bad. There's this ingredient I would like to try in them, it's Fish Sauce, it's an Asian ingredient but fish sauce is used a lot in pork in their culture and it really gives chicken and pork a really caramel and nice taste to it. Even though I HATE the fish sauce smell. Anyways, GREAT job. I'm gonna try making them in the oven without my parents knowing.
@@eriklocs1231 Man fish sauce/oyster sauce it's fucking nice in Tacos
Can I do this in a dutch oven, I do not have a braising pan although I WANT ONE!
Yes you can make this in a Dutch oven. Hope you try it. It’s delicious !
nice job....i'm gonna try this. I'm bored with my existing recipe
Hope you enjoy😊
Trying these tonight... no citrus or ancholes sub cayenne but I will do with a grocery list next time. I had no idea these had a citrus element and with a lot of love how you go wrong?
love that you're here FTV sucks now. I miss learning real cooking
myloflex thank you. See you in the kitchen
I'm getting ready to cook for a charity fishing tournament and this recipe would be amazing. Awesome Christine!
Oh , it would be. I hope you try it.
💚this looks like the best way to cook this recipe! looking forward to trying it for my family!🌟
It truly is the best way. I hope you have tried and loved it. Thanks
@@ChristineCushing tried it! love it! delish!💖
Christine, when will you be opening your restaurant? 😋
Would you suggest Mexican Oregano? it has a different taste that what we generally think oregano should taste.
I bought Mexican oregano & I will tell you it is hugely different-- more floral & actually more earthy. I buy it in packets from my Mexican grocery. I now use it in place of regular in place of Italian, as a matter of fact. It helps to rub it between your palms. I urge you just try it; it's not expensive. Let me know what you think. Cheers!
@@sanseijedi I've used it for a Red Chili Colorado that I make ever so often, it's great. I was just thinking Mexican Oregano might be better for this particular recipe instead of Mediterranean oregano.
Hi! I was wondering what size braiser pan you used, 3 1/2 or 5 at? I can't wait to try this recipe for "our after the coronavirus family get to gether"
It is a crowd pleaser ( even small crowd ) . It's funny that my braiser doesn't have the size stamped on it. It looks like 3 1/2 though.
Seeds are bitter usually. I’d remove from citrus.
That is true but they really work very well with the fattiness of the pork , creating a phenomenal flavour.
Delicious recipe. Thank you. I smoked the pork (salted and peppered) for 25 minutes at 225F, then mixed it in a cocotte as instructed. I also substituted one cup of chicken stock with pineapple juice. Since the pork had already been cooked for a bit, I cooked it at 300F. Awesome, thank you.
Sounds amazing. I love your own additions. Thank youy
Grew up seeing you on the foodnetwork, LOVED your show. You got me into cooking.
That is awesome to hear. So glad you found my YT channel! See you in the kitchen for more .. Thank you !
Where is the tortilla making video? :/ they looked so beautiful.
Thank you ... Perhaps that should be on the list. Stay safe
MyFavouriteFoods ChristineCushing Made the recipe with Kumquats from my tree and wow was it delicious! Thank you, stay safe as well!
This my first time making carnitas!! ok I going in to make☺
It’s not real until it comes from a taco 🌮 truck 🤣🤣
Wow, this looks great! I just put my roast in the oven and can't wait to see how it turns out!
These are by far the best Carnitas I have ever made, thank you! 😋
@@blove2719 that is sooo great to hear. I really worked on this technique for best results. I’m glad you love it as much as we do 👏
@@ChristineCushing Thank you so much for sharing and taking the time in creating a healthier version. I love carnitas but avoided making them often due to the traditional process. I still can't believe how delicious this turned out, wow!😋
Perfect! Love different variations used to prepare carnitas. This one, too, is "out of the park", home run!
Thanks so much ! I have made it so many times and people lose their minds.
BTW, Mexican oregano is not the same as Mediterranean oregano, with the Mexican version closely related to thyme; and the European version being a bit sweeter. When cooking chili and the like, I usually opt for the Mexican version - available in the supermarket, but you need to read the labels to make sure you buy the right variety. The difference is subtle, but worth checking.
Hey! I’ve been looking for a carnitas recipe without using soda pop. I haven’t drank a soda in over 2 years and I’m not going back. Thanks for the great looking recipe!
My pleasure. You have to try this one as I'm sure you will love it.
Instead of coke you can use milk to.
You can also melt brown sugar in a pan and dump it in the carnitas. It simply gives it a nice brown coloring and sweet taste.
Just made it! Delicious! As good as our favorite Mexican restaurant's carnitas here in central Texas😊👍
That's is what I'm talking about... You would definitely know your carnitas. So glad you loved them.
Allo Christine! Omg! That's my kind of cooking , the look of that casserole! Wow Chef!mouth watering recipe!
You did it again! Thank you for sharing!
Salut Ginette ! .. Oh this one is sooo delicious. Thank you for watching
So nice to see a carnitas recipe that doesn't call for 10 lb of lard! They look delicious. Efjaristó! (jajajaja) I'm going to try this tonight 👍🏻🤩
The meat is to die for! I'll take just the meat, thank you very much! We have a very fruitful kumquat tree on our front patio and we use it in our food. The sweetness is in the skin.
That is so cool that you have a kumquat tree! You can't imagine what a great addition to this recipe that bitter/ sweet combo is .
Very , very good, greetings from Mexico!!!
Muchas gracias ! That counts for double coming from Mexico. Be well
@@ChristineCushing Yes, I cook them the old fashion way at backyard of my house using El cazo de cobre, but yours in the house...good job! you too be well.
The meat looks juicy and tender 👍🤗
Thank you. It's so delicious
This recipe looks amazing! Can you please also make a video or share your recipe for the tortillas please?? They look so goood !
stonedmau5 thank you! It really delicious. I will add the tortillas to our request list. Thanks for watching
Just lovely.
I made these today for the family and they are delicious. Best Tacos i ever made. Thank you for this recipe! :)
My pleasure. I’m glad you agree !
Do you chop up the cinnamon stick or put it in whole?
The cinnamon stick is whole and then you remove it. Thank you and hope you try it.
Very good recipe. Had to use oranges but the end result made delicious tacos, thank you!
Keith Shedron thank you !
That my dear is heaven
Looks amazing . good job . I want to make that
You should try it
I made this recipe so many times over the past 3 years. Always a big success.
That is sooo great to hear. We also love it in my house
This recipe looks amazing to me if I can find the dried pepper to soak. I’ve never done that before. But my question is about your tortillas. They had a homemade look to them in this video. If they are store bought which did you use, flour or corn? How did you heat them, in fry pan or oven? I just found your channel. I have never heard of you before but since we are under a quarantine I’ve been watching RUclips more and more. Your food looks so flavorful. I can’t wait to try some of your recipes. TY
thank you so much and hope you keeping well in the quarantine! Yes, I did make these tortillas myself. I personally prefer them with flour tortillas . I would wrap them in parchment paper or place them in a covered dish and heat in a 300 D oven just to gently warm , without drying out. The corn tortillas are best reheat in a dry frying pan or griddle for a few seconds until they soften. I hope this helps and glad that you found my channel. Stay safe !
You can also put dried peppers into a spice grinder and toast them before adding oil, onions, and garlic. You may want to remove some of the seeds and definetly the stems.
Ancho chilies can be found in the Mexican food section of any decent market. They usually come already dried out, packaged in a plastic bag. Soak them or grind them into a powder before use.
Believe it or not but I’ve seen great dried peppers in good ole Walmart:)
Smart lady, smart delicious cooking. You can just see that this is the real deal. I’m going to try this method. Thanks
Thank you so much. Whenever I make this for people they lose their mind , so I hope you try it. Be well.
Can I use chicken instead of pork
You can use chicken but only dark meat and then reduce the braising time to approx 1 hour total. I hope you try it
Gotta say, my first thought was "white people" when she said light flavor no fats.
But after seeing it, It looks good for sure even has nice browning. I thought it was edit magic because she said cook three hours and I saw the cover on at first. I think true carnitas should be a rich dish with all the fattiness but this will definitely replace it on the days you want to eat lighter.
All those spices, they smell good in the crush bowl. That is one thing. Mixing a bunch of those spices with pork is a whole different story that I just learned the hard way. The pork can't take clove, it overpowers.
Next time I'm staying away from all those spices and sticking with the cumin. Cumin salt and pepper bay leaves.
That is my two cents worth.
Take the seeds out the kumquats for goodness sake
The kumquat seeds just sink to the bottom of this dish during cooking. Of course it would be more precise to remove them.
Is it traditional for people to braise in lard?
Technically that is what ' confit' is...slow cooking in lard or duck fat when making duck confit. I hope this helps. This method is a cross between a braise and a confit using the fat that the pork itself renders while slowly braising. I know.... so many details. Thanks for watching
My fever it winter meal I love it thanks for the video good on you
Thank you !
This is an authentic recipe. In Mexico, they put two tortilla together, one on top of the other to hold the taco. One by itself usually tears. Beautiful meal. Thank you!
No authentic recipe 👎🏻
Nowhere Man Thank you for that info! I have been wondering why I always see people use two. 😊❤️
Can't get Cumquats here but we have three huge Mirabella trees (mini plums, yellow and red) I wonder if they would work, they are only slightly sweet.They are the size of cherry tomatoes.
Easier recipe from Diana Kennedy the queen of Mexican cooking, book " The Cuisines Of Mexico" put pork in large cast iron skillet, cover with water add salt, bring to a boil reduce to a simmer, by the time the water is gone, the fat has rendered out of the pork and it brown in its own juices, your done
Have to comment: Mexican oregano is a whole 'nother flavor profile for Mexican cooking & highly recommend you source it from any Latin store (I can get from my local chain grocery).
At 3:25: "There's not going to be lot of heat. This is a mild chili." I wish I had a dollar for every time I've heard that and then been served something that burns my mouth and tongue and gives me a belly[ache in the middle of the night. Why should I believe you?
Amazingly straightforward recipe that looks delicious.
Yum!! My parents are from the state in México where carnitas ( Little meats ) was originated and they are amazing! I am going to try your recipe 😉
Oh that is so cool. I'm so interested to hear what you have to say after trying my take on your parent's home state classic. We absolutely love it. But I know we are biased. Thank you
Your husband is so fortunate to have found you to be his chef and wife and he must know how fortunate he is and love eating your magnificent meals. That is a nice looking taco and I love the carnitas you made to put into the taco shells. Seeing you make that have me wanting go out shopping for more food and get the meat for this recipe. Thanks for sharing this recipe with us all and and be safe during the lockdown and God Bless.
i'm craving to try an authentic carnitas in home for my family.. cant find a mexican resto that serves pork here in dubai.. love this channel, just found out yours.
dpyxl thank you. I really hope you try them as they are delicious !
love your recipe.My version I use beer instead of chicken stock.Most folks dont have chicken stock readily available and store versions are terrible loading with crap.Prefer stout to add that caramel taste.
Good Morning Chief, what can I do to improve dry meet after I placed it in the oven after I instant pot my pork shoulder?
Wow, that looks so good!! I tried a different carnitas recipe the other day and it wasn't that good. I'll try yours next time! Thank you for sharing!
You are welcome. I hope you will/ have tried it. You will be really pleased.
Your method of making carnitas is great...Some people get all whacked out that it should be that one way with coke and milk and lard 😂Americans don't cry that it should be one way of making a pot roast 😂
Thanks so much ! Yes i agree. I could never go either milk or coke. ( Not a chance ) . The flavours and textures work so well here and I wanted to keep the essence of the dish.
no Manteca, no sweetened condensed milk, no Mexican coke? The cumino is an interesting addition, never added more than oregano. Still looked really good though...
Made this for dinner last night and OMG!!! The aroooma and flavor is so out of this world! Can't thank you enough for this recipe!
My pleasure! I felt the same way , so I'm glad you loved it also.
@@ChristineCushing no need to sear pieces first?
@@patchjohanson The beauty of this method is that the meat browns itself towards the end of the cooking process. You have to try it. Thank you
I have used this method 12 plus times and with excellent results each time.With pork shoulder being budget friendly a big help.Thanks so much!
You are most welcome ! So glad because we love it here in our house. 👏👏
THANKS FOR THIS HEALTHY RECIPE