Hi everyone. I'm doing a pork shoulder in the oven on Sunday to pull and then crisp under the broiler for carnitas. For whatever its worth I've rubbed it in a puree of chipotles, garlic, lime, chilies, salt, pepper, orgegano, cilantro, and a little molasses and honey. It will sit for a few days in my refrigerator.
My plan is to slow roast it until it passes the bone-twisting test but I'm having trouble deciding if I should do it in my enameled dutch oven or if I should roast it uncovered on a baking tray. I usually smoke my shoulders but its 10 degrees here and snowing and I frankly don't feel like messing with it right now.
Any thoughts or experiences?
Submitted January 22, 2015 at 09:40PM by rodion_kjd http://ift.tt/1yNfxo3 AskCulinary
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