Pork Carnita question:

A thought:
Pork, Butt, Carnitas, Beli

For aficionados of pork, carnitas(Little Pieces of Browned Pork) are an all-time favorite in Mexico. For some reason the carnitas in the state of Michioacan have always been considered the best...couldn't be any easier!!!! Here is the recipe!!!!!

INGREDIENTS:
3 lbs Pork Shoulder, Skin & Bone Removed
2 tsp Salt, or to taste

PROCEDURE:

1. Cut the meat, with the fat, into strips about 2 by 3/4 inches. Barely cover the meat with water in a heavy wide pan. Add the salt and bring to a boil, uncovered. Lower the heat and let the meat continue cooking briskly until all the liquid has evaporated- by this time it should be cooked through but not falling apart.

2. Lower the heat a little and continue cooking the meat until all the fat has rendered out of it. Keep turning the meat until is lightly browned all over- total cooking time is about 1 hour 10 minutes.

3. Serve immediately for best flavor & texture.

4. Carnitas can be eaten as a main course or as a hearty botana accompanied by guacamole or preferably a fresh green sauce or Salsa Mexicana Cruda

Recipe Type: Main Dish, Meat

Source
Source: BGE Forum, Beli, 2009/01/06**********************
Pork, Butt, Carnitas, Caramelized

INGREDIENTS:
1 1/2 lbs Pork Shoulder; Boneless -- *
2 Tbs Brown Sugar -- Packed
1 Tbs Tequila
1 Tbs Molasses
1/2 tsp Salt
1/4 tsp Pepper
2 each Clove Garlic -- Finely Chopped
1/3 cup Water
1 each Green Onion w/top -- Sliced

PROCEDURE:

1. Place pork cubes in single layer in 10-inch skillet. Top with remaining ingredients except green onion. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally until the water has evaporated and the pork is slightly caramelized, about 35 minutes. Sprinkle with green onion and serve with wooden picks.

Recipe Type: Main Dish, Meat

Tips
* Pork should be cut up into 1-inch cubes.

Source
Source: South of The Border, 2011/07/03

^ your answer.