Recipes

Carnitas

From: Chef Tim Spinner, Cantina Feliz in Ft. Washington, PA and La Calaca Feliz, Philadelphia. Yield: 4 to 6 servings.

3 to 5 lb. pork butt (pork shoulder)
1 qt. vegetable oil
5 cloves peeled garlic
½ Spanish onion, chopped
1 cup evaporated milk
6 oz. beer
½ cup orange juice
½ cup cola soft drink
1 bay leaf
3 sprigs of fresh thyme
8 whole allspice
5 clov

Register to view the full article

Register for Access!

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish