So, so, so good. Just made this recipe for the second time today and I can't stop picking it off the pan and snacking on it. I took the advice of many others and tripled all the spices EXCEPT for the cinnamon. DO NOT leave the cinnamon out! It really adds to the rounded flavor of the meat, it's just so delicious. I also put in 3 teaspoons of chili powder to kick up the spice a little. I took the remaining juices (sans fat) and put it in a saucepan, added a little cornstarch, and boiled it while I was shredding and crisping the meat up (20 - 30 mins to get a really good gravy going). Adding some of this to the meat makes the flavor THAT much more amazing and moistens it really well. I highly recommend popping the carnitas into the oven at 400 for 15 - 20 minutes, it crisps up the edges and is well, well worth the extra wait. This is my staple carnitas recipe now, I wouldn't dream of using another one!
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So, so, so good. Just made this recipe for the second time today and I can't stop picking it...