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Jersey Shore Fightin’ Texas Aggie Ring made his first ever batch of “carnitas” today. Yes, he’s eaten aplenty, but he’s never made any at home.
Aggie Ring had me drive him to the store where he selected a nice 10-pound pork shoulder (also know as pork butt, or Boston butt). “Hmmm…” said Aggie Ring. “Pork Butt. Didn’t we use that term at Texas A&M?” At .40 cents/pound, they were almost giving it away. We chose the bone-in cut because you get the good flavor from the marrow in the bone.
When we arrived home, Aggie Ring cut most, but not all of the fat off. Again, that’s where you get the flavor. He seared the “butt” on all sides to help seal in the moisture while it was cooking. Then he put it into his pressure cooker along with some mojo criollo and some extra garlic and other spices typical in Mexican cooking.
Aggie Ring brought the pressure cooker up to pressure and let it go for three hours, letting the steam release naturally once he turned off the gas. When Aggie Ring opened up the cooker, he was amazed. The meat had totally fallen off of the bone! “Well, I’ll be damned.” said Aggie Ring.
When the meat had cooled, Aggie Ring “Pulled the Hell” out of it and spread it across a baking pan. He took the pan and put it on the top shelf of the oven under the broiler to caramelize the top layer of the pork. Aggie Ring rotated the pan once or twice and left it in until the meat started hissing and popping. “It’s done.” declared Aggie Ring.
Aggie Ring took a portion of the caramelized crispy (on one side) pork and poured some salsa verde on it. Then he garnished it with raw white onion and some chopped cilantro.
The movement Aggie Ring tasted his creation, he knew he’d be making this again. “The way the pork is caramelized on one size and crispy while soft and tender on the other makes it seem that it is the love child of bacon and roast pork.” he said. The raw white onion and cilantro complemented the Mexican spices he cooked the pork shoulder with.
“You’re awesome.” I told the Aggie Ring.
“No, Sir.” said Aggie Ring. “You’re… wait for it… awesome!”
That is all
Fry the onion golden brown in a teaspoon of oil, add mutton pieces, let it simmer a bit stir along and add tea spoon full of - turmeric powder, ginger garlic paste, red chilli powder, coriander powder, powdered coconut, salt to taste. Add chopped-tomato, potato. Stir along so that the onions and chopped pieces are finely mixed together.
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Here's some illegible instructions for an emergency cooker, made from a new empty quart paint can, a bottle of rubbing alcohol, and a roll of toilet paper. Maybe if you make it bigger you can read the words, I think you can see the pics. Handy little thing though, and it will burn for 6 hours, heating food to 160*.
A Wallas diesel cooker, it's expensive (~$2200) but it is compact and easy to install. We didn't want gas.
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Induction cooker price is very less compared to functionality it offers. Best option when you're out of your gas cylinder, makes cooking really fast and is energy efficient.
Check more details at shop.havells.com/appliances/induction-cooktops.html
how steampunk is my new cooker?
I am not sure I will be able to use it. It looks frightening. The kitchen is orange.
Check out this little beauty! If you want to find out more about this antique woodburner and how to use it then make sure you visit www.oneacre.com