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Carnitas

 
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biker.chef
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Joined: 28 Jun 2010
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Location: Burnsville Minnesota

PostPosted: Jan 27 2016    Post subject: Carnitas Reply with quote

've been wanting to try this carnitas recipe for a while. I'm getting around pretty good now so it seemed like a good time to give it a try.
I know there are there folks here who know carnitas but to me the whole process is new.
Basically I followed this recipe, except for where I didn't
You braise the pork in lard. Cooking at a low temp.

http://www.confessionsofafoodie.me/2014/06/how-to-make-the-best-carnitas.html



The liquid, (water, OJ, beer, milk), keeps the lard at a low temperature, 212ยบ.
If everything goes right, the liquid is boiled off at the same time the meat is done and the lard get hotter to crisp the pork pieces.



Served with feta cheese & cilantro
The carnitas was good but a bit dry.





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Canadian Bacon
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Joined: 06 Sep 2007
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PostPosted: Jan 27 2016    Post subject: Reply with quote

Your carnitas look good biker.chef....all those ingredients the meat was cooked in must add some nice flavor....
you said they were a bit dry...I think a bit of salsa or pico would have been a nice touch and add a little moisture.
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Smokin Mike
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PostPosted: Jan 27 2016    Post subject: Reply with quote

I shouldn't be looking at stuff like this, this close to dinner time. Very Happy Looks pretty good to me biker.chef I'd dive into that.
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biker.chef
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Joined: 28 Jun 2010
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Location: Burnsville Minnesota

PostPosted: Jan 27 2016    Post subject: Reply with quote

Your right Bacon. I used some green salsa at dinner tonight.

Thanks Mike
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SoEzzy
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Joined: 13 Oct 2006
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PostPosted: Jan 27 2016    Post subject: Reply with quote

I like Carnitas and have made them with chunky pork in a similar fashion in the past, but I'm getting older and more picky with each passing year, so I'd like to slice the chunks, (fajita style), and put them back into a sauce, so I'd reserve a cup or two of the liquid, beer, oj, onion, etc. then have the thin strips of meat resting in the juice to add a little moisture back, before filling the wraps.

Oh and you can keep the cilantro, tastes like soap! Wink

But other than that, I could sit down to 3 or 4 of them, and a nap! Wink
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biker.chef
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PostPosted: Jan 28 2016    Post subject: Reply with quote

Thanks for the advice Ezzy
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BUGSnBBQ
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PostPosted: Jan 28 2016    Post subject: Reply with quote

Looks great! I love Carnitas and make them occasionally. That's the correct way - Lard and water = Yummy! Laughing I've never tried the milk as a tenderizer, but I have marinated the chunks in Coca Cola and OJ. Your chunks looked kinda lean, were they butt chunks? The extra fat from the butts makes a big difference.

All in all a fine job!
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biker.chef
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Joined: 28 Jun 2010
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Location: Burnsville Minnesota

PostPosted: Jan 28 2016    Post subject: Reply with quote

BUGSnBBQ wrote:
Looks great! I love Carnitas and make them occasionally. That's the correct way - Lard and water = Yummy! Laughing I've never tried the milk as a tenderizer, but I have marinated the chunks in Coca Cola and OJ. Your chunks looked kinda lean, were they butt chunks? The extra fat from the butts makes a big difference.

All in all a fine job!


Thanks Bugs
To be honest the milk curdled.
I used a shoulder and trimmed it too much.
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BUGSnBBQ
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PostPosted: Jan 29 2016    Post subject: Reply with quote

Yeah, you really need to leave a lot of fat on for juicy Carnitas.

I should also mention - For those of you who love Carnitas and pork belly, if you cook a 1" thick slice of belly with the lard/water method it's phenomenally good. My local Mexican market makes them and they are addicting, although I suspect not all that healthy Laughing
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corntortilla
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Joined: 29 Jun 2009
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PostPosted: Jan 31 2016    Post subject: Reply with quote

bikerchef, looks good but are you eating the tortillas straight out of the bag? it looks like a cold tortilla, hope you're heating that thing up before eating, big difference in taste. carnitas looks good, i was looking for something to make today and that might be it! thanks
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necron 99
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Joined: 04 Aug 2007
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Location: San Antonio, TX

PostPosted: Jan 31 2016    Post subject: Re: Carnitas Reply with quote

Nice lookin' grub!

biker.chef wrote:

Basically I followed this recipe, except for where I didn't


HA! This describes me and virtually every recipe I've ever used, and the divergence tends to grow as the recipe is repeated! Laughing
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