Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

History of Carnitas

By: Alysa Vereen
by

Alysa Vereen

on 9 November 2011

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of History of Carnitas

CARNITAS What is a Carnita? What's the recipe? Recipe Ingredients:

1 4 - 5 pound Lean boneless pork loin roast, with excess fat removed
1 cup salsa verde
1 Large onion, minced
4 cloves Garlic, minced
1 tbsp Seasoned salt
2 tsp Pepper Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions. Loosely cover the pan with aluminum foil. Bake at 300 degrees for four and a half hours, or until fork tender.Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork.Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan. The History of the "Little Meats" Traditional carnitas is then made by process of simmering the meat until tender over a very low heat. Once appropriate tenderness is achieved, the heat is turned up and the outside of the pork begins to crisp. The carnitas can then be cooled and shredded. Carnitas is a fabulous dish in Mexican cuisine that usually uses pork. Type of pork used is often front sections of the hog or pork shoulder. These cuts are braised or roasted for a long time, sometimes the length of a day. Presented to you By:
Alysa Vereen
Spanish II
Mrs. Beddow
Full transcript