by | Jan 16, 2013 | Meat | 0 comments

Found this interesting approach to Carnitas.

Tried it on Jan. 24th with country style ribs rather than a roast.  I put most in a 2 liter corningware, and the rest in a small cast iron skillet. I covered both with foil.

After 3 hours in a 250 F oven, the ribs in the cast iron were “fall apart tender.” The ones in the Corningware were tender, but not “pulled pork” tender.

Note — from now on, do this in cast iron only.