[rawfeeding] Re: Newbie - Need advice on adding next type of meat

"wenigj" <wenigj@...> wrote:

> What about pork called carnitas? Looks like it's smaller pieces,
but
> could it be added to chicken quarters to make a meatier meal?
Seemed
> to be the least expensive of the pork.

I thought carnitas was a cooked dish. From Wikipedia:

"Carnitas (from the Spanish for "little meats") is a type of braised
or roasted (often after first being boiled) pork in Mexican cuisine.
Sometimes it is actually prepared by frying. It can also be made from
beef using a chuck roast, although using pork seems to be the more
common method.

Pork carnitas is traditionally made using the heavily marbled,
rich 'boston butt' or 'picnic ham' areas of the hog. Contrary to
their misleading names, these are neither butt nor ham areas, but
rather the upper and lower sections of the front shoulder of the hog.
The 6 to 16-lb sections are usually cut down to a workable (6 to 10-
lb) size and seasoned heavily before slow braising or slow roasting,
generally in the range of 160 to 180 °F for 8 to 12 hours. At this
stage the collagen in the meat has broken down sufficiently to allow
it to be pulled apart by hand or fork or chopped with a cleaver."

If it is in fact uncooked pork meatymeat, though, it should be fine.

-- sandy & griffin

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