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#7161174 - 05/05/18 12:50 PM Carnitas
HuntingTexas Offline
THF Celebrity

Registered: 01/06/08
Posts: 17254
Loc: Out of Dallas Co. SOON !!
Love em, what's your recipe? Mine is to go to Mercado Juarez and eat them. I'd like to make some at home though.
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#7161218 - 05/05/18 01:52 PM Re: Carnitas [Re: HuntingTexas]
BayouGuy Offline
Pro Tracker

Registered: 03/27/13
Posts: 1826
Loc: S.E. Louisiana
Give this one a try. It's hard to beat.

https://www.youtube.com/watch?v=XUbXrOoj2J8
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#7162742 - 05/07/18 11:07 AM Re: Carnitas [Re: HuntingTexas]
SouthWestIron Offline
Veteran Tracker

Registered: 10/25/11
Posts: 2441
Loc: Texas
The above recipe looks good. But traditional Carnitas are fried in LARD!
Oh what a difference frying in lard makes. There is a science to getting them just right.

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#7162756 - 05/07/18 11:21 AM Re: Carnitas [Re: HuntingTexas]
mattyg06 Offline
Pro Tracker

Registered: 04/22/14
Posts: 1535
When I do pork carnitas we usually use a pork shoulder or other fatty meat. Make sure it is fatty that's the most important part. We cut the shoulder into 2-3" cubes and place in a large skillet or pot doesn't matter too much. You don't want to overcrowd your pot/skillet. Cover the pork chunks with 1/2 cup orange juice, 1/4 cup lime, several halved garlic cloves, a little bit of cumin, several dried chili's to your liking, then add water to where all the meat is just barely submerged. Boil for 2 or so hours till all the water as evaporated and don't touch the meat. If your water runs out before 2 hrs is up add a little extra to let it boil for the 2+ hrs. Once all the water evaporates you will be left with enough grease from the pork itself to pan fry the pork cubes. Fry on all sides till a deep brown. You can substitute any part of this recipe to your liking to make more or less spicy.

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#7162773 - 05/07/18 11:36 AM Re: Carnitas [Re: HuntingTexas]
Herbie Hancock Offline
Veteran Tracker

Registered: 08/23/16
Posts: 2087
Loc: Cypress, Texas
I do a pork marinade pretty similar to that one and then smoke it.

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#7162804 - 05/07/18 12:08 PM Re: Carnitas [Re: mattyg06]
bigbob_ftw Offline
THF Celebrity

Registered: 07/26/08
Posts: 16863
Loc: White Settlement, TX.
Originally Posted By: mattyg06
When I do pork carnitas we usually use a pork shoulder or other fatty meat. Make sure it is fatty that's the most important part. We cut the shoulder into 2-3" cubes and place in a large skillet or pot doesn't matter too much. You don't want to overcrowd your pot/skillet. Cover the pork chunks with 1/2 cup orange juice, 1/4 cup lime, several halved garlic cloves, a little bit of cumin, several dried chili's to your liking, then add water to where all the meat is just barely submerged. Boil for 2 or so hours till all the water as evaporated and don't touch the meat. If your water runs out before 2 hrs is up add a little extra to let it boil for the 2+ hrs. Once all the water evaporates you will be left with enough grease from the pork itself to pan fry the pork cubes. Fry on all sides till a deep brown. You can substitute any part of this recipe to your liking to make more or less spicy.


this sounds authentic.
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#7163709 - 05/08/18 08:56 AM Re: Carnitas [Re: bigbob_ftw]
mattyg06 Offline
Pro Tracker

Registered: 04/22/14
Posts: 1535
Originally Posted By: bigbob_ftw
Originally Posted By: mattyg06
When I do pork carnitas we usually use a pork shoulder or other fatty meat. Make sure it is fatty that's the most important part. We cut the shoulder into 2-3" cubes and place in a large skillet or pot doesn't matter too much. You don't want to overcrowd your pot/skillet. Cover the pork chunks with 1/2 cup orange juice, 1/4 cup lime, several halved garlic cloves, a little bit of cumin, several dried chili's to your liking, then add water to where all the meat is just barely submerged. Boil for 2 or so hours till all the water as evaporated and don't touch the meat. If your water runs out before 2 hrs is up add a little extra to let it boil for the 2+ hrs. Once all the water evaporates you will be left with enough grease from the pork itself to pan fry the pork cubes. Fry on all sides till a deep brown. You can substitute any part of this recipe to your liking to make more or less spicy.


this sounds authentic.


Yes, this authentic recipe I got from the mother of a Mexican employee.

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#7163715 - 05/08/18 09:02 AM Re: Carnitas [Re: mattyg06]
skinnerback Online   content
Gordon Ramsays Mentor

Registered: 05/30/11
Posts: 13440
Loc: Rockport, Tx.
Originally Posted By: mattyg06
Originally Posted By: bigbob_ftw
Originally Posted By: mattyg06
When I do pork carnitas we usually use a pork shoulder or other fatty meat. Make sure it is fatty that's the most important part. We cut the shoulder into 2-3" cubes and place in a large skillet or pot doesn't matter too much. You don't want to overcrowd your pot/skillet. Cover the pork chunks with 1/2 cup orange juice, 1/4 cup lime, several halved garlic cloves, a little bit of cumin, several dried chili's to your liking, then add water to where all the meat is just barely submerged. Boil for 2 or so hours till all the water as evaporated and don't touch the meat. If your water runs out before 2 hrs is up add a little extra to let it boil for the 2+ hrs. Once all the water evaporates you will be left with enough grease from the pork itself to pan fry the pork cubes. Fry on all sides till a deep brown. You can substitute any part of this recipe to your liking to make more or less spicy.


this sounds authentic.


Yes, this authentic recipe I got from the mother of a Mexican employee.


That's pretty much it. I also like to add onion & chipotle, and shred the meat some when you're frying at the end. up

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#7163724 - 05/08/18 09:10 AM Re: Carnitas [Re: HuntingTexas]
HuntingTexas Offline
THF Celebrity

Registered: 01/06/08
Posts: 17254
Loc: Out of Dallas Co. SOON !!
Thanks guys. I appreciate the recipes. May be awhile but Iíll let you know how it turns out.
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