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Carnitas #8264987 05/13/21 06:25 PM
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Haven't fired up the disco in a while. I love traditional carnitas (minus the feet and the skins).

Maxed out the disc with 10 lbs of pork butt, and two racks of ribs.

[Linked Image]

They have to be fried (and then brazed) in lard only, no cooking oil.

[Linked Image]

For those that may not know, cooking carnitas is done in two steps.

1) Fry the meat until you have some color, just a little crispy.

2) Braise & season the meat until it is tender. Turn your fire down and add the rest of your ingredients to season the meat (oranges with the peel, lime juice, 1 onion, head of peeled garlic, 1 Shiner Black cerveza, 1 bottle of Messican Coke, 1 can of condensed milk, a little salt water). Simmer/braise until the meat is tender. You want crispy outside, and tender inside.

[Linked Image]
[Linked Image]


Round one, served with some homemade salsa verde/onions cilantro lime/ rice & beans/avocado. I'm stuffed lol.

[Linked Image]


Thanks for lookin'.

Re: Carnitas [Re: skinnerback] #8264994 05/13/21 06:33 PM
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I like the move with the ribs.


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Re: Carnitas [Re: Herbie Hancock] #8264997 05/13/21 06:36 PM
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Originally Posted by Herbie Hancock
I like the move with the ribs.



Yessr, they are tasty. Bones pull right out, then just shred/chop. I probably cooked too much for my crowd though.

Re: Carnitas [Re: skinnerback] #8265023 05/13/21 07:08 PM
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Looks great, I would definitely pile off on those ! cowboy


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Re: Carnitas [Re: skinnerback] #8265081 05/13/21 08:05 PM
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Dayum! That looks good. Ive always done my carnitas wit wild pork shoulders (hams are too lean). Have you ever done it with wild pigs?


Originally Posted by SnakeWrangler
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And make Kamila president

She’d just end up blowing it......
Re: Carnitas [Re: unclebubba] #8265100 05/13/21 08:25 PM
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Originally Posted by unclebubba
Dayum! That looks good. Ive always done my carnitas wit wild pork shoulders (hams are too lean). Have you ever done it with wild pigs?



Yes Sir, you bet! I prefer wild pork shoulders and ribs, but I’m out right now. I also like fried wild pork ribs. I saw the rib cage in half or thirds (depending on size), then separate all the ribs. Rinse off, and into a pot of peanut oil until they are crispy. Toss with Cajun seasoning (Magic Dust) fresh out of the oil just like cracklins. Goes great with a cold beverage. These are always a hit around camp.

Re: Carnitas [Re: skinnerback] #8265129 05/13/21 08:54 PM
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Would. food


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Re: Carnitas [Re: skinnerback] #8265131 05/13/21 08:58 PM
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Yum,mouths watering food

Re: Carnitas [Re: skinnerback] #8265451 05/14/21 03:56 AM
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Re: Carnitas [Re: skinnerback] #8265466 05/14/21 04:34 AM
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Yea, I know that smell... Would food


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Re: Carnitas [Re: skinnerback] #8265519 05/14/21 11:02 AM
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Dayum man that had to be way good food


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Re: Carnitas [Re: skinnerback] #8266085 05/14/21 09:13 PM
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Milk? May have to try this.


Currently re-enrolled in the school of hard knocks.
Re: Carnitas [Re: skinnerback] #8266089 05/14/21 09:16 PM
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I dig it

Re: Carnitas [Re: chalet] #8266097 05/14/21 09:30 PM
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Originally Posted by chalet
Milk? May have to try this.



Yes Sir, condensed milk. It helps with the caramalization and adds to the sweetness.

Re: Carnitas [Re: skinnerback] #8266114 05/14/21 09:49 PM
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Do you drain the lard before you add the stuff and braise? I'd think so but doesn't look like you did.


Currently re-enrolled in the school of hard knocks.
Re: Carnitas [Re: chalet] #8266202 05/14/21 11:25 PM
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Originally Posted by chalet
Do you drain the lard before you add the stuff and braise? I'd think so but doesn't look like you did.



No Sir. You add everything in with the lard. The lard is good not just for flavor, but it will also let you add in liquids without it blowing up on you. That's one of the reasons I say using cooking oil is a no no. You can use cooking oil, but you have to kill your fire/let cool down/add liquids/fire back up.

Re: Carnitas [Re: skinnerback] #8266352 05/15/21 02:39 AM
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Originally Posted by skinnerback
Originally Posted by chalet
Do you drain the lard before you add the stuff and braise? I'd think so but doesn't look like you did.



No Sir. You add everything in with the lard. The lard is good not just for flavor, but it will also let you add in liquids without it blowing up on you. That's one of the reasons I say using cooking oil is a no no. You can use cooking oil, but you have to kill your fire/let cool down/add liquids/fire back up.


10/4.


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Re: Carnitas [Re: skinnerback] #8266387 05/15/21 03:18 AM
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cheers food up


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Re: Carnitas [Re: skinnerback] #8266469 05/15/21 05:14 AM
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I never thought about ribs with carnitas ,have way too many ribs frozen, will absolutely be doing this.

Re: Carnitas [Re: skinnerback] #8267273 05/16/21 07:52 AM
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Re: Carnitas [Re: skinnerback] #8267909 05/17/21 01:37 AM
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Drooling over this

Re: Carnitas [Re: skinnerback] #8267995 05/17/21 03:42 AM
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Heck yes! Spent many moons in Hell Paso before I left the best mexican food on the planet for greener pastures. That right there is authentic Carnitas! I'm damn jealous and will be trying to imitate your genius. Oh and SNOW CAP LARD is an absolute necessity!

Re: Carnitas [Re: skinnerback] #8270547 05/19/21 08:57 PM
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That's livin right there! cheers


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Re: Carnitas [Re: skinnerback] #8271359 05/20/21 04:45 PM
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Looks great! Carnitas is my favorite mexican dish. chef

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