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Unread 12-14-2012, 12:00 PM   #34
chingador
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Join Date: 10-18-06
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Here is how a few Mexican restaurants in Houston do carnitas:

They slow roast pork but then let it cool, cube up, then deep fry the chunks. It is awesome. I am sure deep frying in lard would even be better.

a really nice twist on that would be to smoke a pork but to 160 degrees, cube and fry. Should be tasty.
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