From 90a8d7dea3cc046e8419b902b5cb20b2f2c5c96b Mon Sep 17 00:00:00 2001 From: supersloth Date: Mon, 4 Nov 2013 19:41:52 -0700 Subject: [PATCH] Update and rename carnitas to carnitas.md --- base_layers/carnitas | 20 -------------------- base_layers/carnitas.md | 29 +++++++++++++++++++++++++++++ 2 files changed, 29 insertions(+), 20 deletions(-) delete mode 100644 base_layers/carnitas create mode 100644 base_layers/carnitas.md diff --git a/base_layers/carnitas b/base_layers/carnitas deleted file mode 100644 index 5254c1d..0000000 --- a/base_layers/carnitas +++ /dev/null @@ -1,20 +0,0 @@ -This recipe calls for both slow cooking the roast as well as frying before serving. - -Ingredients --Pork shoulder roast --Onion and Garlic powder --Jalapenos --Green Onions - -Directions --Place a pork shoulder roast in a crock pot, cover roast completely with water. --Sprinkle onion & garlic powder into crock pot. --Cook for 6 to 8 hours on high, or 8 to 10 hours on low. --If frying at a later time, refrigerate roast with some of the cooking water. --When ready to make tacos, shred the meat. --Chop up as much jalapenos and green onions as desired. --In a large frying pan add some oil. When the oil is hot but not burning add the meat and fry. --Add some of the cooking water as needed to fry pan to keep the meat moist. --In the last 5 or so minutes of cooking the meat, add the jalapenos and onions to meat. --Meat should come out crispy but still moist --Serve on tortillas (preferably soft corn tortillas) with choice of condiments (salsa, cheese, onions, etc) diff --git a/base_layers/carnitas.md b/base_layers/carnitas.md new file mode 100644 index 0000000..892eab8 --- /dev/null +++ b/base_layers/carnitas.md @@ -0,0 +1,29 @@ +Carnitas +======== + +This recipe calls for both slow cooking the roast as well as frying before serving. + +##### Ingredients ##### + + + + +##### Directions ##### +
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  1. Place a pork shoulder roast in a crock pot, cover roast completely with water.
    2. +
  2. Sprinkle onion & garlic powder into crock pot.
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  3. Cook for 6 to 8 hours on high, or 8 to 10 hours on low.
    4. +
  4. If frying at a later time, refrigerate roast with some of the cooking water.
    5. +
  5. When ready to make tacos, shred the meat.
    6. +
  6. Chop up as much jalapenos and green onions as desired.
    7. +
  7. In a large frying pan add some oil. When the oil is hot but not burning add the meat and fry.
    8. +
  8. Add some of the cooking water as needed to fry pan to keep the meat moist.
    9. +
  9. In the last 5 or so minutes of cooking the meat, add the jalapenos and onions to meat.
    10. +
  10. Meat should come out crispy but still moist
    11. +
  11. Serve on tortillas (preferably soft corn tortillas) with choice of condiments (salsa, cheese, onions, etc)
    12. +