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Mar 25th, 2012
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Carnitas #7161174 05/05/18 05:50 PM
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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 "



Re: Carnitas [Re: HuntingTexas] #7161218 05/05/18 06:52 PM
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Give this one a try. It's hard to beat.

https://www.youtube.com/watch?v=XUbXrOoj2J8


If you can't laugh at yourself, give me a call. I'll gladly laugh at you.
Re: Carnitas [Re: HuntingTexas] #7162742 05/07/18 04:07 PM
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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.

Re: Carnitas [Re: HuntingTexas] #7162756 05/07/18 04:21 PM
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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.

Re: Carnitas [Re: HuntingTexas] #7162773 05/07/18 04:36 PM
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I do a pork marinade pretty similar to that one and then smoke it.

Re: Carnitas [Re: mattyg06] #7162804 05/07/18 05:08 PM
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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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Re: Carnitas [Re: bigbob_ftw] #7163709 05/08/18 01:56 PM
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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.

Re: Carnitas [Re: mattyg06] #7163715 05/08/18 02:02 PM
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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

Re: Carnitas [Re: HuntingTexas] #7163724 05/08/18 02:10 PM
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Thanks guys. I appreciate the recipes. May be awhile but Iíll let you know how it turns out.


" In God We Trust "



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