11 replies to this topic

[positiveContact]

I know there are lots of recipes out there.  I've combined some of the information I found out there and this is what I make now.

 

Ingredients:

3.5-4lb boneless pork butt cut into 1.5-2" cubes

1 TBS kosher salt

1 tsp black pepper

1 TBS oregano

1 TBS cumin

1 cinnamon stick

2 bay leaves

1 large white onion, cut into wedges

8 cloves of garlic, smashed

1 lime

1 orange

6oz of Coke

2 bay leaves

 

Instructions:

1. pre-heat oven to 275F

2. places pork butt peices into casserole dish with spices

3. Juice lime and orange over meat

4. add coke

5. mix with hands

6. nestle in lime and orange remains, bay leaves, garlic and onion

7. cover casserole dish with aluminum foil

8. cook for about 3.5 hours until pork is tender

9. remove pork chunks and drain over strainer into bowl

10. remove onion, garlic, lime, orange, bay leaves and discard

11. set pork chunks aside

12. pour remaining liquid through strainer into bowl

13. shred pork chunks

14. skim off some of the fat from the bowl and mix into the shredded pork

15. to prepare pork for serving put on a sheet pan under a broiler to heat and crisp

16. eat it how you'd like (tacos, on rice, etc.)

 

I also save the liquid after I skim the fat off.  I haven't used it yet but I suspect it would make for a tasty rice (suggestion from Stain).

 

[AspenLeif]

One thing that I've found that really elevates Carnitas is once you've completely cooked them, add this finishing touch.  Separate the meat from the liquid.  Shred the meat on a cookie sheet.  Turn your broiler on.  Ladle some liquid on the meat and give it a stir.  Broil it for 10min or so until the meat starts to get seared ends on the shreds.  Stir it around, ladle more juice on there and broil again for another 10min or so until you sear the ends again.  That caramelization is perfect for the street taco presentation.  

[positiveContact]

One thing that I've found that really elevates Carnitas is once you've completely cooked them, add this finishing touch.  Separate the meat from the liquid.  Shred the meat on a cookie sheet.  Turn your broiler on.  Ladle some liquid on the meat and give it a stir.  Broil it for 10min or so until the meat starts to get seared ends on the shreds.  Stir it around, ladle more juice on there and broil again for another 10min or so until you sear the ends again.  That caramelization is perfect for the street taco presentation.  

 

that sounds like what I do except you are doing it 2x.  noted!

[HVB]

I will give it a try next time. I typically make the one Elkshadow posted but not everyone in the house likes the spice the chipotle in adobo brings so this could be a good option since it does not seem to have the heat.

[positiveContact]

I will give it a try next time. I typically make the one Elkshadow posted but not everyone in the house likes the spice the chipotle in adobo brings so this could be a good option since it does not seem to have the heat.

Yeah, zero heat in this. The time spent under the broiler just prior to serving is key.

I like to have it on tacos with a little cheese, avocado and quick pickled red onions. The onions really make it pop but I'm the only one in the house that likes those. My son puts a little salsa on top instead on onions. My daughter just has meat and cheese.

Edited by Mando, 09 March 2021 - 05:45 AM.

[Ineedacatscan]

Thoughts on using the carnitas recipe and then smoking like you would for pulled pork?

[porter]

My thought is it would be good.

[positiveContact]

this is cooked in a closed and wet environment so it would be a very different recipe.  the key thing here is the pork is cooked until tender and then broiled with plenty of fat added back in to allow it to really crisp up nicely.

[Ineedacatscan]

I need to think about this....  I could use a foil pan.  I wonder if it would pick up smoke mostly submerged in a pan....

[positiveContact]

Maybe cook open for a period of time and then cover?

[Ineedacatscan]

Maybe cook open for a period of time and then cover?

That's what I'm thinking...  An hour or two to get smoke.  then into the braise

[positiveContact]

That's what I'm thinking...  An hour or two to get smoke.  then into the braise

 

however you cook try to catch at least most of the fat that renders out.  you'll want it for later.

Edited by Mando, 10 March 2021 - 05:44 AM.