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-   -   Recipe: Pork Carnitas (pics) (http://www.bbq-brethren.com/forum/showthread.php?t=116763)

PatioDaddio 09-22-2011 01:51 AM

Recipe: Pork Carnitas (pics)
 
Pork Carnitas

Pork carnitas have long been on my "gotta blog" list and this past weekend
I was given the perfect excuse to finally do it. Our church welcomed our
new senior pastor and his lovely family to town and I had the privilege of
serving them a meal as they started to move in.

http://files.patiodaddiobbq.com/imag...as_1_6_630.jpg

Now, before I get some reasonably predictable replies, I know that these
aren't authentic carnitas, which are typically braised in boiling fat or lard.
These are indeed braised long and slow, but in a rich liquid of chicken stock
and enchilada sauce. I wanted to skirt the line between ease of
preparation and authenticity. I was very happy with the results.

Ingredients
5 lbs Boneless pork shoulder (or country-style ribs)
32 oz Chicken stock (I used boxed from Costco)
2 cans (15 oz) Mild enchilada sauce (I used Las Palmas)
2 large Yellow sweet onions, peeled and quartered
6 cloves Garlic, peeled and chopped rough
1 packet McCormick Grill Mates Mexican Fiesta marinade mix
1 packet McCormick Grill Mates Baja Citrus marinade mix
1 packet McCormick Grill Mates Backyard Brew marinade mix
1 cup Cilantro, chopped rough (optional)
3/4 cup Canola oil
1/3 cup Apple cider vinegar
2 tsp Smoked paprika

Method
Cut the pork into 2-inch cubes, removing any heavy fat.

In a large mixing bowl, combine the marinade mixes, oil, vinegar, and
paprika, and whisk to combine. Add the pork, toss to coat well, cover with
plastic wrap and set aside for 30 minutes.

In a large heavy pot (preferably an enameled cast iron dutch oven),
combine the chicken stock, one can of the enchilada sauce, onion, garlic,
and cilantro if you want it (I left it out because we're cilantro-senstive).
Bring the liquid to a simmer over medium-high heat.

Gently add the pork and the marinade to the simmering liquid, cover, and
bring back to a light simmer.

Reduce the heat to medium-low and let simmer until the pork is
fork-tender, about three hours.

Heat your oven to broil.

Using a Chinese wire strainer or slotted spoon, remove the pork and onions
to a large roasting pan. Spread the meat evenly throughout the pan,
breaking the pieces of meat in half into smaller one-inch chunks.

Drizzle the pork with the second can of enchilada sauce, and put it in your
oven so that the the pork is about six inches from the broiler.

Note: I used a disposable foil pan so for ease of clean-up for the family I
was serving.

http://files.patiodaddiobbq.com/imag...rnitas_1_5.jpg

Paying close attention, cook the pork under the broiler until the outside
just starts to brown and crisp, about five minutes.

Serve with warm corn tortillas, fresh pico de gallo, and your favorite refried
beans. I served my Funky Refried Beans.

http://files.patiodaddiobbq.com/imag...rnitas_1_4.jpg

Enjoy!

(Makes about 10 servings)

-----
John

Pyle's BBQ 09-22-2011 02:05 AM

Looks great. One question: do you add the marinade to the stock or take the pork out of the marinade?

PatioDaddio 09-22-2011 02:07 AM

Quote:

Originally Posted by Pyle's BBQ (Post 1795843)
Looks great. One question: do you add the marinade to the stock or take the pork out of the marinade?

Good question. I'll clarify that in the recipe, but it all goes in the bath.

Thanks for the heads-up.

John

deguerre 09-22-2011 07:23 AM

Beautiful John! What ratios are you using in your pico?

gtr 09-22-2011 10:31 AM

Fantastic looking recipe. I always order carnitas when I'm in a new (to me) Mexican restaurant - if they get those right, I'll come back - kinda like testing a new diner with a burger, fries and shake. I love carnitas - thanks for posting! :clap2:

deguerre 09-22-2011 10:33 AM

Quote:

Originally Posted by gtr (Post 1796042)
Fantastic looking recipe. I always order carnitas when I'm in a new (to me) Mexican restaurant - if they get those right, I'll come back - kinda like testing a new diner with a burger, fries and shake. I love carnitas - thanks for posting! :clap2:

That's exactly what I do with Italian restaurants except my test dish is eggplant parmesan.:becky:

fingerlickin' 09-22-2011 12:28 PM

Very nice recipe once again. It looks delicious. I'm looking forward to trying it for a football Sunday sometime this year.

Just one question though, which picture is that? I voted for #1.

PatioDaddio 09-22-2011 12:34 PM

Quote:

Originally Posted by fingerlickin' (Post 1796209)
Very nice recipe once again. It looks delicious. I'm looking forward to trying it for a football Sunday sometime this year.

Just one question though, which picture is that? I voted for #1.

Thanks. As for the pic selection, I answered that here.

John

swibirun 09-22-2011 12:35 PM

John,

Your stuff always looks so wonderful but I think you've raised the bar a little more with this one. I like the inclusion of a few time saving steps, nice work dude.

Chris

caseydog 09-22-2011 12:37 PM

I braise mine in chicken stock, too. It's not authentic, but I just don't want to use manteca (lard). Nobody ever complains, including my friends from Mexico.

CD

PatioDaddio 09-22-2011 12:39 PM

Quote:

Originally Posted by swibirun (Post 1796224)
John,

Your stuff always looks so wonderful but I think you've raised the bar a little more with this one. I like the inclusion of a few time saving steps, nice work dude.

Chris

Thanks, Chris. That's high praise indeed, and I appreciate it.

John

PatioDaddio 09-22-2011 01:33 PM

Quote:

Originally Posted by deguerre (Post 1795888)
Beautiful John! What ratios are you using in your pico?

I usually just wing it, but here's the approximate recipe:

8 Roma tomatoes, seeded and diced to 1/4"
1 large Yellow sweet onion, diced to 1/4"
2 Jalepenos, seeds and veins removed, minced (more to taste)
1/2 cup Cilantro, chopped fine
2 tsp Kosher salt
1 tsp Granulated garlic
2 Large limes, juiced

Mix the whole mess together and refrigerate at least two hours before serving.

-----
John

deguerre 09-22-2011 01:40 PM

Thanks John! Definitely giving that one a try as it's different in proportions if not ingredients than what I usually make... also on the fly too. I love onion!

kcmike 09-22-2011 03:15 PM

Damn, that looks GOOD!!!!

Pugi 09-22-2011 04:29 PM

Looks good to me. Might try it someday. We make authentic carnitas several times a year. Problem is it doesn't last long as soon as word gets out. Pugi


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