|Kosher Boucherie in my eclectic hood.|
Right, I'm also going to try to make carnitas properly. It can't be that hard. I've made the cajun version (smothered pork shoulder) and the southern version (pulled pork) so now I just have to make the mexican version. Strangely, many call for using orange juice... I wonder if there is some chemical reaction that makes the meat more tender and juicy, 'cause carnitas sure don't taste like oranges.' Where's Alton Brown when you need him?!
So I went to the boucherie. I got a whole pork shoulder (about 4 lbs) bone included, and the first thing he asked me was if I wanted to have the bone removed, and how I would like it chopped. Well thank you, Monsieur Boucher, I don't mind if you do. I used to do microbiology. I once worked in a food safety division of the USDA. Meat, and its associated bacteria freak me out. I wear gloves sometimes, when I touch meat. It's weird, freaky, whatever you'd like to call it, I know. So I LOVE it when the butcher cuts the meat for me. It saves me the step of sterilization of cutting board and knives, and anything that came in contact with said raw meat. The nice butcher then wraps it all up and puts it in a lovely plastic bag, takes my money, gives me change, and all without washing his dirty meaty gross hands yet. >nose crinkling, eye squeezing, cringe< Just one of the lovely things here that make me have to look the other way.