Pork! It's what's for dinner

Mine too. If we go to a new Mexican restaurant, I will ask how the carnitas are made. You get some funny looks. If they say that they use roast pork, then I order something else.
 
Do you have a recipe you wouldn't mind sharing? Sometimes them I order carnitas at restaurants and they are truly epic, other times at other restaurants not so much. I'd like to try making them at home, but a recipe from somebody that knows about excellent carnitas would be much appreciated.
 
resinguy said:
Mine too. If we go to a new Mexican restaurant, I will ask how the carnitas are made. You get some funny looks. If they say that they use roast pork, then I order something else.
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Yep, guessing you braise and then brown in a hot oven to finish? I've had a slow cooker version a few times that is very good, but not the same thing.
 
zmbhntr said:
Do you have a recipe you wouldn't mind sharing? Sometimes them I order carnitas at restaurants and they are truly epic, other times at other restaurants not so much. I'd like to try making them at home, but a recipe from somebody that knows about excellent carnitas would be much appreciated.
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Exactly! If you get a plate of dried out sliced pork roast, that is no good. According to my research, the real deal way is to slow cook a pork shoulder in a large vat of lard. After time, the lard acquires great porky flavor. Not exactly suitable for the home kitchen.

Having tried several recipes, this one is now my go-to. http://www.seriouseats.com/2010/07/...-juicy-carnitas-without-a-bucket-of-lard.html

I like this writer, and his food science approach to cooking. He used to be with America's Test Kitchen, and I like their stuff, as well.
 
Apophis said:
Yep, guessing you braise and then brown in a hot oven to finish? I've had a slow cooker version a few times that is very good, but not the same thing.
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Yes, the pork braises in it's own juices and fat, then you finish under the broiler to get the crispy bits.
 
resinguy said:
Exactly! If you get a plate of dried out sliced pork roast, that is no good. According to my research, the real deal way is to slow cook a pork shoulder in a large vat of lard. After time, the lard acquires great porky flavor. Not exactly suitable for the home kitchen.

Having tried several recipes, this one is now my go-to. http://www.seriouseats.com/2010/07/...-juicy-carnitas-without-a-bucket-of-lard.html

I like this writer, and his food science approach to cooking. He used to be with America's Test Kitchen, and I like their stuff, as well.
Click to expand...

Small world, I used to work with Kenji at Clio in Boston. I just saw him in December for an alumni dinner, smart dude.
 
Usually when I make carnitas at home I oven roast a loin then shred it and fry it in a pan with some bacon grease. It gets a nice crisp and the flavor is excellent. The Mexican restaurant in my town does the same except they fry it in lard.
 
rcb2000 said:
Pastry chef, and Director of Research and Development.
I oversee all the desserts in our company, and lead a team on developing new concepts,,,

Kenji is a cool dude, he mentioned me unnamed in this article.
I was telling him how amazing pastrami burgers are, when we worked at Clio, he thought I was nuts,, now he's a convert!
http://aht.seriouseats.com/archives/2010/08/the-burger-lab-the-pastrami-burger-bomb.html
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Whoa, that's getting made. I had pastrami on rye for lunch today :)
 
Ok guys, I've dated authentic Spanish women 3 times in my life. I can say with absolute certainty that the TRUE secret to carnitas is a 2 day marinade in fresh squeezed Orange juice before finishing in the deep fat fryer.

I've tried over 7 different recipes for carnitas. The Orange juice is the key... It makes the deep fryer not dry the meat just crisp it.

It makes all the difference
 
resinguy said:
Exactly! If you get a plate of dried out sliced pork roast, that is no good. According to my research, the real deal way is to slow cook a pork shoulder in a large vat of lard. After time, the lard acquires great porky flavor. Not exactly suitable for the home kitchen.

Having tried several recipes, this one is now my go-to. http://www.seriouseats.com/2010/07/...-juicy-carnitas-without-a-bucket-of-lard.html

I like this writer, and his food science approach to cooking. He used to be with America's Test Kitchen, and I like their stuff, as well.
Click to expand...

Wow, thanks for sharing this RG - That is by far the most scientific food recipe I've ever read!

I may end up trying this out next time I'm having carnitas cravings...I have enough faith in my general kitchen competence and instruction-following abilities, that I'll surprise my Mexican wife with some quality home-brew carnitas using this process :cool:
 
breavis5694 said:
Ok guys, I've dated authentic Spanish women 3 times in my life. I can say with absolute certainty that the TRUE secret to carnitas is a 2 day marinade in fresh squeezed Orange juice before finishing in the deep fat fryer.

I've tried over 7 different recipes for carnitas. The Orange juice is the key... It makes the deep fryer not dry the meat just crisp it.

It makes all the difference
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Even better if you can get the mom or grandma to make it.
They know how to feed their men
 
Funny thing is, I'm in Mexico City for work. This thread inspired me to go venture out tonight for dinner.
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Carnitas... 1/4 pound
 
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