Bruce Almighty said:
biobioprof said:
Bruce Almighty said:
Rick Bayless sous vide carnitas. The best thing I've made with mine.
Recipe or link, please!
It's not really a recipe, but here's the link of him making it.
http://livewellnetwork.com/Mexico-One-Plate-At-A-Time/episodes/State-of-the-Carnitas-Concept/8447574?pid=8447645
Cool, thanks. So, If I heard right...
Hunk of pork shoulder, salted
143F for 50h as a confit in freshly rendered lard
Press into a loaf and chill
Cut a block and pan fry the sides
Is that what you did? Tell me what you did for the lard. Do you use the stuff from the supermarket or do you have a source of leaf lard, or are you rendering it from the trimmings? Or something else?
It looked to me like a restaurant scale pan for the loaf. I'm thinking a small loaf pan lined with Saran Wrap.