Pork Carnitas

[lemon boy]

Okay, so a week or two ago old Rick Bayless was on the tube a showin me how to make pork carnitas, which just happens to be my favorite kind of Mexican meat dish and last night I got outta work early enough to give it a go for dinner, it was GOOD/great but not perfect just a little too salty (I am my own worst critic).

He suggested using country style spare ribs but the store had a real nice looking pork sirloin (I think? about 2-3 lbs with a bone) that had a good amount of fat on it (oh, the recipe requires FAT, delicious, flavorful FAT!)

I cut the bone out of the meat and sliced the meat into decent sized chucks (4" x 3" x 2"), put all of it into a pot, covered in water (1/2" over all meat) tossed in 1/2 an onion, two big cloves crushed garlic, pepper and sea salts (I admit to using just a little bit too much here).

Partially cover the pot and boil on med/high heat. Boiling in the water renders much of the fat (GLORIOUS FAT) off of the meat/bone. You simply boil all of the water off and when the water gets low, reduce the heat to med and brown the meat in the rendered fat, the meat then can be cut/pulled apart.

Total time was just a hair over 3 hours.

It was sooooo good! Tasted just as good as any you'd get in a good restaurant.

We also heated up some pintos that were in the freezer to go along with it. I also made a little bit of chili sauce to go with it in the leftover rendered fat which also turned out good but just wasn't necessary.

So in the end, I still have a bit of work to make this into the meal that I know it can be. Probably won't make chili sauce for that dish anymore and will likely sauté another onion lightly in the fat (the original onion disappeared). Also, I think it needs some sort of lighter/fresh side to balance the meat and beans.

[The Reverend Floater]

*yawn*

Call me when you dial in the chicken taquitos.....

[Viva]

Shouldn't this be in that "what to have for breakfast thread"?

[LegoSkier]

I usually go with boneless pork shoulder. Also, for that really rich taste try putting some chicken stock into the water too.

I invented a simple good mole sauce a while back that goes with carnitas:

Ingredients:
Dried Pasilla and Ancho chilies.
Butter.
Ibarra Mexican Choclate.
Tequila.

Reconstitute the chilies in hot water. Drain and blend them up with enough tequila to do the job.
In a sauce pan melt butter then melt grated choclate into the butter. Combine all this stuff and strain out the remaining peices of dried chili.

Serve with carnitas, corn tortillas, and some diced cilantro and green onions tossed with lime juice.

mmmmmmmmmm........

[Ireallyliketoski2]

Que este? Este carne de burro.

[board]

anybody watched " Once Upon a Time in Mexico " ? really lame effort from Mr.. Rodriguez but what is that pork dish that Johnny Depp's character keeps ordering throughout the movie ? sounded dam good !

[lemon boy]

Sorry Rev- Hardly eat any chicken and never eat chicken at a mex place. :shrug: not enough fat.

Legoskier - thanks for the tips. I didn't want to cook so much a whole shoulder would require...

[scoober]

Originally posted by board
anybody watched " Once Upon a Time in Mexico " ? really lame effort from Mr.. Rodriguez but what is that pork dish that Johnny Depp's character keeps ordering throughout the movie ? sounded dam good !

Puerco Pibil. Slow roasted pork in an Achiota (sp?) sauce. If you rent the DVD he actually includes a bonus segment where he shows you how to make it, including the sauce. The method is simple though, pork marinated however you like, roasted in banana leaves for 4 hours. Can't remember the temp off the top of my head though.

[mr_gyptian]

LB ever had La Fogata(sic)'s carnitas??

[lemon boy]

no, I'm trying to picture la fogata (I know I know it just can't remember which place it is)....


We usually go to Tacos De Colima on the corner of Evans and Broadway. AWESOME food. Particularily their tacos de carnitas and carne adovado

[Ireallyliketoski2]

Originally posted by scoober
Puerco Pibil. Slow roasted pork in an Achiota (sp?) sauce. If you rent the DVD he actually includes a bonus segment where he shows you how to make it, including the sauce. The method is simple though, pork marinated however you like, roasted in banana leaves for 4 hours. Can't remember the temp off the top of my head though.

Don't miss the 4 hour bonus clip of Johnny Dep slaughtering his own pig!!

Now on DVD!!!

[mr_gyptian]

you need to exit I-25 to Evans then go east.

you won't be sorry.

[Arty50]

Originally posted by scoober
Puerco Pibil.

Granted it's been a couple of months since I've seen it, but wasn't it Cochinita Pibil?

[Lumpy]

Originally posted by The Reverend Floater
*yawn*

Call me when you dial in the chicken taquitos.....

Circle K, Twin Falls...no extra charge for the well-aged grease in the deep fryer.

[AKturnanburn]

LB, where is the fresh ground cumin. take cumin seeds and grind them in the coffee grinder then rub the pork with the fresh ground cumin, pepper and salt. sear the pork lightly with onions and roasted garlic (brush the whole clove with oil and cook @375 for 20-30 min when done it squeezes right out of the clove and taste ohh so good) add a couple cups of chicken broth and simmer away.


I made it last week and I think its the best I've ever had mmmmmm

[lemon boy]

isn't cum a little small already to be grinding?


Mr_G - Aha!

We drive by there all the time going to the russian market! We'll stop next time.

[Tye 1on]

Was going to start a new thread, Carnitas, thought to search, found this, boom!

I'll let someone else answer LB's question, above.

Just finished a small batch.
Bone-in shoulder
Can of chipotles
Rough chopped onion
Splash of OJ
Half a beer
Spices

9 hours crock-pot on low.
Semi-shred on to sheet pan
3 rounds under the broiler

the little fried pieces that are scraped up each round are the best! Forgot fresh lime, dangit.

Other tips?

[BmillsSkier]

+1 on country ribs, Bayless knows his shit.

[MagnificentUnicorn]

I use pork butt for carnitas. Cut into medium chunks and marinate with garlic, cumin and salt for at least 3-4 hours. In a Dutch oven heat a couple of pounds of lard. Put the pork in the lard and cook for 2-3 hours or until fork tender. Remove from lard, drain and shred/chop. Put a few tbsps of lard in a cast iron skillet and fry the pork until parts are crispy. Warm corn tortillas in the skillet too and serve as tacos with the usual toppings.

Traditional pork carnitas are like a confit.

[BmillsSkier]

quick side story about Bayless and his pork:

Wife and I stopped in for lunch at Frontera on our last trip to Chicago and were one of two couples in the entire joint. Seated at the bar, I'm eating his pork and I get a bit of gristle in my mouth - completely understandable. He's chatting up the couple next to us and goes to check in on my wife and I just as I'm spitting out this jiblet into my napkin (yes I know Emily Post, fork in-fork out) - he sees this and completely blows us off. I was disappointed as a food dork at my missed opportunity to talk to a great chef! Should have gutted it.

[powpig]

Was going to start a new thread, Carnitas, thought to search, found this, boom!

I'll let someone else answer LB's question, above.

Just finished a small batch.
Bone-in shoulder
Can of chipotles
Rough chopped onion
Splash of OJ
Half a beer
Spices

9 hours crock-pot on low.
Semi-shred on to sheet pan
3 rounds under the broiler

the little fried pieces that are scraped up each round are the best! Forgot fresh lime, dangit.

Other tips?

Sounds about how I make it. I also add garlic, maybe a dollop of tomato paste, couple squirts of agave syrup, and more than just a splash of the OJ, and some chicken broth (pork broth if you can find it), but your cooking method, especially finishing off under the broiler has always worked great for me.

[GetAmped]

I use a pork picnic (scored deeply but left on bone), tomatillo sauce, a little white vinegar, lime, poblanos, onion, garlic, cilantro, cumin, salt, pepper. Throw it in the pressure cooker for about 40 minutes so it's done but not falling apart. Cut pork into 1/2" cubes and sear in a hot skillet in small batches while adding the liquid to caramelize on the crunchy/crispy exterior while keeping the inside moist and tender. Serve taqueria style in fresh corn tortillas with pico de gallo, a dusting of dry cheese and whatever chili sauce provides the heat you like.

[I've seen black diamonds!]

Here you go: slimpalate.com/carnitas

Recipe is at the bottom of the page. It's easy and delicious.

[KQ]

Yum! I made Posole last week and it was wonderful. This may have to be next.

[oftpiste]

Simmer cubed pork butt until all liquid gone, season, then allow to crisp in rendered fat.