107 replies to this topic

[fml]

thank you. i don't know if safeway's meat department qualifies as a "butcher". so, given that i am not going to wrestle with a bone-in shoulder for 30 minutes, and the possibility that there will never be boneless shoulder on sale, are the spare ribs the only option? (i assume these are also boneless.) will buying pork loin and cubing that be a bad idea? and what part of the animal does the meat sold ready cubed for "stew" come from?

Our local safeways sell the cut as boneless country ribs (and it's usually on sale for about $.20 a pound more than the bone-in); sometimes they also do label it as shoulder.

[mongo_jones]

thank you. i don't know if safeway's meat department qualifies as a "butcher". so, given that i am not going to wrestle with a bone-in shoulder for 30 minutes, and the possibility that there will never be boneless shoulder on sale, are the spare ribs the only option? (i assume these are also boneless.) will buying pork loin and cubing that be a bad idea? and what part of the animal does the meat sold ready cubed for "stew" come from?

Our local safeways sell the cut as boneless country ribs (and it's usually on sale for about $.20 a pound more than the bone-in); sometimes they also do label it as shoulder.

thank you fml! the safeway on 28th/iris is where we go. they seem to have a paltry pork selection--perhaps i need to go farther afield. i did notice that they had a series of very scary looking pre-marinated pork in plastic wrapping thingies.

[fml]

thank you. i don't know if safeway's meat department qualifies as a "butcher". so, given that i am not going to wrestle with a bone-in shoulder for 30 minutes, and the possibility that there will never be boneless shoulder on sale, are the spare ribs the only option? (i assume these are also boneless.) will buying pork loin and cubing that be a bad idea? and what part of the animal does the meat sold ready cubed for "stew" come from?

Our local safeways sell the cut as boneless country ribs (and it's usually on sale for about $.20 a pound more than the bone-in); sometimes they also do label it as shoulder.

thank you fml! the safeway on 28th/iris is where we go. they seem to have a paltry pork selection--perhaps i need to go farther afield. i did notice that they had a series of very scary looking pre-marinated pork in plastic wrapping thingies.

Whatever you do, don't buy the pork at King Soopers. All of their pork is now that nasty moist and tender, injected adulterated stuff.

Ask at the 28th/Iris store, they probably do have it. If not, try the less appealing 28th/Arapahoe store.

[Jaymes]

I buy a big ol' fatty pork butt/shoulder roast, bone in. Usually, about a 4-pounder. That way, it's easy enough to cut off about 2 lb of meat without having to scrape off every last bit from the bone. It's no trouble.

And then I throw the bone and whatever meat is still hanging onto it into the freezer, and drag it out and make soup a few weeks later.

[Scorched Palate]

Or drop it into your next pot of bolognese sauce.

[Scorched Palate]

Stumbled across this on that other place. Wow.

[GrantK]

Stumbled across this on that other place. Wow.

Ah, the good old days. . . . Jaymes still rules though.

[omnivorette]

You guys think I can do carnitas, a big batch, and then freeze it in containers to use a little at a time?

[memesuze]

I can't imagine having any leftover from a batch - I just keep plucking bits and pieces out until it's all gone

[helena]

as i mentioned on another thread the recipe for carnitas in the latest Clifford Wright's book is mind boggling!

[omnivorette]

I made carnitas this evening..didn't really follow a specific recipe - I read Jaymes' first post on this thread, read Kennedy and Bayless and a bunch of stuff on the web, and then just did it. Really excellent. Lots of caramelization, lots of little almost burnt bits, wonderful texture and deep flavor.

Made tacos, and have plenty left over to play with tomorrow.

Thanks.

[Jaymes]

Hey, cool, Omni. And noticed your post about the Sopa de Lima. That recipe looks good, and it's soup weather. Think sometime next week, I'll follow your lead.

[omnivorette]

I had thought about adding some left over coffee to the carnitas, or one of the other things mentioned here to get good color and caramelization - but it turned out to be totally unnecessary.

I'm about to have some for breakfast, on a tostada with an egg on top.

I could see making carnitas often, and just varying the additions depending on what's on hand and what I feel like.

[Abbylovi]

I was invited over to sample omni's carnitas. Here are my observations:

#1 They were in-fucking-credible, possibly one of the best I've had.
#2 I don't think she'll be able to conduct her "freezing of carnitas" experiment.

[omnivorette]

And she's right about nothing left to freeze. Had 'em for breakfast. Will have 'em for lunch.