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landarc 03-10-2011 07:42 PM

Pork Cheek Carnitas

These were an incidental cook to my fattie and ribs cook from yesterday. These were some pork cheeks I got from Matt Gonzalez at Phat Matt's BBQ in Oakland. He smoked them wrapped in bacon over hickory, I did mine nekkid over apple. But, then I fried them in the rendered fat from the rib trimmings and some olive oil, along with a few onions and garlic. Don't know when I will have time to eat them.

Well, I ate one...or two...they were terrific.

jestridge 03-10-2011 07:48 PM

Those looks great I suppose that same thing as jowl meat.

landarc 03-10-2011 07:50 PM

I had thought so, but, it is not. It is quite lean and appears to be the piece of the meat in the middle of the jowl. It is quite tough if not cooked a while. I was hoping for jowl to make jowl bacon, this stuff would not work. On the other hand, smoked for three hours at 225F and it is as tender as money muscle on a butt. Not KCBS legal though :-P

kyle corn 03-10-2011 07:54 PM

Holy crap that looks amazing. Where's the drool smiley when you need it?!?

Smoked then fried, that's interesting. My friend and I have been dying to try carnitas for a while, we might give that a shot when we finally do it.

martyleach 03-10-2011 07:58 PM

They look good! Kinda like the lean, cheeky equivalent of burnt tips. Just gotta have one...

kyle corn 03-10-2011 08:01 PM

I keep coming back to stare at this picture. I could eat that whole bowl right about now.

landarc 03-10-2011 08:03 PM

Kyle, you can do the same thing with a butt, smoked until it is almost done, then chop and fry in lard or olive oil until tender. You will want some corn tortillas and some of that Mexican slaw ready. I use a product called Lucky Dog hot sauce to punch up the heat a little.

dannypat21 03-10-2011 08:11 PM

I can bring the tortillas and salsa fresca over.......smoked carnitas sounds killer.

landarc 03-10-2011 08:14 PM


Originally Posted by dannypat21 (Post 1574632)
I can bring the tortillas and salsa fresca over.......smoked carnitas sounds killer.

Actually, once on the tortilla, they make very little noise, but, they do taste killer. :-P

jestridge 03-10-2011 08:14 PM

I have made it with pork butts I smoke it to around 150 degree then deep fry in dutvh oven with lard, good stuff

vhram 03-10-2011 09:25 PM

That looks awesome.

weekend warrior 03-10-2011 09:29 PM

I have plenty of time 2 eat them so send them my way! :thumb:

cowgirl 03-10-2011 09:31 PM

They look great from here too!!!

R2Egg2Q 03-11-2011 01:45 AM

If you don't have time to eat those Bob, I'll make time for that! :hungry:

Phubar 03-11-2011 03:55 AM

Itadakimasu Onii-Chan!
I've never had cheek or jowl meat bePhore...most probably I can get that over here.

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