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Carnitas
#7161174
05/05/18 05:50 PM
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Joined: Jan 2008
Posts: 18,771
HuntingTexas
OP
THF Celebrity
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OP
THF Celebrity
Joined: Jan 2008
Posts: 18,771 |
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.
" In God We Trust "
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Re: Carnitas
[Re: HuntingTexas]
#7161218
05/05/18 06:52 PM
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Joined: Mar 2013
Posts: 3,540
BayouGuy
Extreme Tracker
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Extreme Tracker
Joined: Mar 2013
Posts: 3,540 |
If you can't laugh at yourself, give me a call. I'll gladly laugh at you. "I keep trying to see Nancy Pelosi's and Chuck Schumer's point of view, but I can't seem to get my head that far up my [censored]." Senator John Kennedy, Louisiana
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Re: Carnitas
[Re: HuntingTexas]
#7162742
05/07/18 04:07 PM
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Joined: Oct 2011
Posts: 3,161
SouthWestIron
Veteran Tracker
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Veteran Tracker
Joined: Oct 2011
Posts: 3,161 |
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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Re: Carnitas
[Re: HuntingTexas]
#7162756
05/07/18 04:21 PM
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Joined: Apr 2014
Posts: 2,067
mattyg06
Veteran Tracker
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Veteran Tracker
Joined: Apr 2014
Posts: 2,067 |
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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Re: Carnitas
[Re: HuntingTexas]
#7162773
05/07/18 04:36 PM
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Joined: Aug 2016
Posts: 8,317
Herbie Hancock
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2016
Posts: 8,317 |
I do a pork marinade pretty similar to that one and then smoke it.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Carnitas
[Re: mattyg06]
#7162804
05/07/18 05:08 PM
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Joined: Jul 2008
Posts: 33,372
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
Joined: Jul 2008
Posts: 33,372 |
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.
Ultra MAGA '24.
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Re: Carnitas
[Re: bigbob_ftw]
#7163709
05/08/18 01:56 PM
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Joined: Apr 2014
Posts: 2,067
mattyg06
Veteran Tracker
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Veteran Tracker
Joined: Apr 2014
Posts: 2,067 |
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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Re: Carnitas
[Re: mattyg06]
#7163715
05/08/18 02:02 PM
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Joined: May 2011
Posts: 28,031
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,031 |
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.
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Re: Carnitas
[Re: HuntingTexas]
#7163724
05/08/18 02:10 PM
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Joined: Jan 2008
Posts: 18,771
HuntingTexas
OP
THF Celebrity
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OP
THF Celebrity
Joined: Jan 2008
Posts: 18,771 |
Thanks guys. I appreciate the recipes. May be awhile but I’ll let you know how it turns out.
" In God We Trust "
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