So pretty and gelatinous
October 18, 2010 12:29 PM Subscribe
I've been on a carnitas kick. My initial goal was to put them in tamales but I've been using the carnitas in tacos, on top of white rice, on gorditas from Trader Joe's, and even adding it to mofongo (instead of pernil).
posted by mokeydraws to food & drink (7 answers total) 3 users marked this as a favorite
The first time I cooked it in lard, oregano, orange juice etc. Didn't figure there would be any other use for the lard so I discarded it once done. The second time I cooked it in water, sofrito, orange juice, and other seasonings. Afterwards I strained the remaining liquid and popped it into the fridge after it cooled. When I checked on it the next day, there was a cap of fat on top and the most gelatinousy somethingness underneath it. I found it to be oddly exciting but I have no clue what to do with it.
1. How else can I serve my carnitas? I like making it and want to add it to my regular meal rotation.
2. What can I do with the beautiful gooey leftovers?
3. How do I store this?
4. For how long?