Pulled pork/carnitas
Allow two days for this pork to be really good.
I use the cut called "country style ribs". "Country style ribs," good grief. Much like calling the Lower East Side the "East Village."
Anyway, they're cheap and have lots of connective tissue, which means they respond to slow cooking really well.
Dust the pork pieces with spicy paprika and salt and pepper. Brown thoroughly in olive oil. You may have to do it in batches.
Dissolve some brown sugar in about half a cup of white vinegar (use Mexican brown sugar if you can find it - in Baltimore you can get it in Fell's Point or at H-Mart in Catonsville).
When the pork is all browned on all sides, deglaze the pan with the vinegar-sugar mixture.
Put the pork back in. Add more vinegar, not to cover, but to a depth of about halfway up the pieces of pork.
Cover tightly, turn heat to low. Cook, turning once or twice, for an hour or till the pork is cooked through.
Pull the pork out and let cool. Allow the liquid to keep cooking down over low heat.
Shred the pork and put back in the pot. Cover tightly, low heat, stir once every 30 minutes or so.
Don't forget to turn off the heat before you go to bed. Really. I'm serious.
The next day, heat back up, stir, adjust seasonings if you like.
Serve on bread or not, with a squeeze of lime, or mayo (they say, sounds yucky to me), or brown mustard.
Pulled pork/carnitas
Allow two days for this pork to be really good.
I use the cut called "country style ribs". "Country style ribs," good grief. Much like calling the Lower East Side the "East Village."
Anyway, they're cheap and have lots of connective tissue, which means they respond to slow cooking really well.
Dust the pork pieces with spicy paprika and salt and pepper. Brown thoroughly in olive oil. You may have to do it in batches.
Dissolve some brown sugar in about half a cup of white vinegar (use Mexican brown sugar if you can find it - in Baltimore you can get it in Fell's Point or at H-Mart in Catonsville).
When the pork is all browned on all sides, deglaze the pan with the vinegar-sugar mixture.
Put the pork back in. Add more vinegar, not to cover, but to a depth of about halfway up the pieces of pork.
Cover tightly, turn heat to low. Cook, turning once or twice, for an hour or till the pork is cooked through.
Pull the pork out and let cool. Allow the liquid to keep cooking down over low heat.
Shred the pork and put back in the pot. Cover tightly, low heat, stir once every 30 minutes or so.
Don't forget to turn off the heat before you go to bed. Really. I'm serious.
The next day, heat back up, stir, adjust seasonings if you like.
Serve on bread or not, with a squeeze of lime, or mayo (they say, sounds yucky to me), or brown mustard.