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Let's talk carnitas

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#1 bierboy

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Posted 11 June 2012 - 06:37 PM

I gots the hankering for some carnitas. How do y'all do it? Water? Manteca?
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#2 weave

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Posted 11 June 2012 - 06:45 PM

I slow roast the pork, pull, and then fry it with onions, garlic, poblanos, maybe jalapenos too, and some chicken stock for some liquid.
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#3 Alister Greenbough

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Posted 11 June 2012 - 06:52 PM

I'll take a couple of boneless pork loins roasts..... cube..... Then brown in a big pan with olive oil, and some garlic..... I'll then deglaze the pan with some chicken stock, and add everything into a crock pot..... I'll dice 2 white onions, add some cilantro, and top the crock pot with stock.... I'll set @ low, go to work and come home 8 hours later.... I like to use Herdez Salsa Verde to thicken up the carnitas.... So I dump in a whole jar in the crock pot.... Heat up some corn tortillas, cut up some fresh cilantro, more onions, serve with lime, Carnitas Tacos = profit....

Edited by JohnHenryHolliday, 11 June 2012 - 06:53 PM.

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#4 Humperdink

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Posted 11 June 2012 - 07:03 PM

Not correct without masa tortillas.

Edited by cose, 11 June 2012 - 07:03 PM.

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#5 bierboy

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Posted 11 June 2012 - 07:14 PM

I was thinking about confitting pork in lard, cumin, oregeno, garlic, bayleaf then maybe flashing in the deep fryer then shredding then cooking in an ancho sauce. Something like anchos, garlic, oregeno, sugar, vinegar, and soaking water. Puree then strain and cook it down a little to get rid of the bitterness. If I get lazy I may just use some left over pulled pork.
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#6 miccullen

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Posted 11 June 2012 - 07:20 PM

I If I get lazy I may just use some left over pulled pork.

how is that lazy, isn't that pretty much the normal ?
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#7 bierboy

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Posted 11 June 2012 - 07:23 PM

how is that lazy, isn't that pretty much the normal ?

Normally the pig isn't smoked; its's cooked in lard (manteca). Or i should say traditionally.

Edited by bierboy, 11 June 2012 - 07:24 PM.

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#8 badogg

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Posted 11 June 2012 - 07:33 PM

I was thinking about confitting pork in lard, cumin, oregeno, garlic, bayleaf then maybe flashing in the deep fryer then shredding then cooking in an ancho sauce. Something like anchos, garlic, oregeno, sugar, vinegar, and soaking water. Puree then strain and cook it down a little to get rid of the bitterness. If I get lazy I may just use some left over pulled pork.

I believe this is the correct way to do it actually.
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#9 bierboy

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Posted 11 June 2012 - 08:01 PM

I forgot, some oranges go in the confit.
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#10 Alister Greenbough

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Posted 11 June 2012 - 08:02 PM

Not correct without masa tortillas.

uh yeah, we covered that.....

I'll take a couple of boneless pork loins roasts..... cube..... Then brown in a big pan with olive oil, and some garlic..... I'll then deglaze the pan with some chicken stock, and add everything into a crock pot..... I'll dice 2 white onions, add some cilantro, and top the crock pot with stock.... I'll set @ low, go to work and come home 8 hours later.... I like to use Herdez Salsa Verde to thicken up the carnitas.... So I dump in a whole jar in the crock pot.... Heat up some corn tortillas, cut up some fresh cilantro, more onions, serve with lime, Carnitas Tacos = profit....


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#11 bierboy

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Posted 11 June 2012 - 08:05 PM

uh yeah, we covered that.....

I think he means homemade tortillas.
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#12 Alister Greenbough

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Posted 11 June 2012 - 08:07 PM

I think he means homemade tortillas.

masa refers to corn, not homemade...... and FTR I didn't mean to sound like a douche, even though I did

Edited by JohnHenryHolliday, 11 June 2012 - 08:08 PM.

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#13 Darterboy

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Posted 11 June 2012 - 08:41 PM

This method turns out fantastic carnitas. As good as my local taco truck. Careful you don't burn them under the broiler. Really good!
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#14 robsauce

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Posted 12 June 2012 - 11:45 AM

I found this on some weird reddit cooking subforum and saved the link. made it a few weekends ago and it turned out pretty damn tasty. this was my first time ever making carnitas and i've only had them a few times in my life so by no means am i saying this is a good authentic recipe. all i know is the end product was delicious shredded pork. Posted Image
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#15 Humperdink

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Posted 12 June 2012 - 11:59 AM

masa refers to corn, not homemade...... and FTR I didn't mean to sound like a douche, even though I did

It was a general statement. I'm actually pretty on board with you. Even if it is unintentionally douchetastic. :P
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#16 shmgeggie

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Posted 12 June 2012 - 12:50 PM

Aren't *all* corn tortillas made from masa? Can you even make them with regular corn-meal? That may be worth trying...
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#17 miccullen

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Posted 12 June 2012 - 12:54 PM

Aren't *all* corn tortillas made from masa? Can you even make them with regular corn-meal? That may be worth trying...

I tried making something like that once, did, not, work
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#18 shmgeggie

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Posted 12 June 2012 - 01:02 PM

Speaking of masa, the author of "Salt" is wrong when he says that salt is the only rock we eat. Doesn't the quicklime that's used to make hominy/masa come from rocks?
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#19 miccullen

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Posted 12 June 2012 - 01:18 PM

Speaking of masa, the author of "Salt" is wrong when he says that salt is the only rock we eat. Doesn't the quicklime that's used to make hominy/masa come from rocks?

Posted Image
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#20 Alister Greenbough

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Posted 13 June 2012 - 10:35 AM

It was a general statement. I'm actually pretty on board with you. Even if it is unintentionally douchetastic. :P

damn.... I'm currently on the tostada binge..... I just ate 4 for late breakfast.....
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