The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Real Carnitas.....pics (http://www.bbq-brethren.com/forum/showthread.php?t=138314)

Pugi 07-10-2012 11:34 AM

Real Carnitas.....pics
 
We are having a family get together this weekend and will be making authentic carnitas. This is the style they make around Morelia, Michoacan Mexico. I will try and document as much as posible with pictures. The pig is about 275 lbs and will give his last breath Saturday morning. If anyone has questions or would like for me to get a pic of something specific, ask away.

deguerre 07-10-2012 11:39 AM

Well, pics of the entire process, and mebbe a few recipes, would be nice. :becky:

Who's gonna sweet talk the pig before the shot?

Pugi 07-10-2012 11:45 AM

Quote:

Originally Posted by deguerre (Post 2129373)
Well, pics of the entire process, and mebbe a few recipes, would be nice. :becky:

Who's gonna sweet talk the pig before the shot?

Not to be gross but informative.....if we can, the preferred method is a knife through the heart. Bleeding them out makes for better meat.

1FUNVET 07-10-2012 11:47 AM

Plenty of pic's :becky:

deguerre 07-10-2012 11:49 AM

Quote:

Originally Posted by Pugi (Post 2129383)
Not to be gross but informative.....if we can, the preferred method is a knife through the heart. Bleeding them out makes for better meat.

Not gross, all part of the process. Much more humane than what happens at a plant too.

Fire_Mgmt 07-10-2012 11:58 AM

In the Philippines, I've been told that a slit throat, slicing through an artery, helps for a quick kill and drains blood faster as the heart is still pumping blood out. I've never witnessed a slaughter in person but have been told this method has been used for centuries.

Moose 07-10-2012 12:06 PM

Can't wait to see this. Will you be making fresh tortillas and salsas to serve with the carnitas?

Pugi 07-10-2012 12:10 PM

All I know is the method my nephew in law does. He used to do this for events in Mexico. Sometimes 6 or 7 hogs for one party. His method is rendered lard and meat. No milk or oranges, that's from different parts of the country. He is know for the very best. I am know for the only caucasion in my area that knows how to make it, and when you learn from the best its bound to be good.

neuyawk 07-10-2012 12:13 PM

My buddy's grandmother used to make tamales with the heads. Best eating ever!

Pugi 07-10-2012 12:13 PM

Quote:

Originally Posted by Moose (Post 2129423)
Can't wait to see this. Will you be making fresh tortillas and salsas to serve with the carnitas?

I'll have to check with the ladies to see about the tortillas. That's their department. Salsa, probably not. Fresh made carnitas is typically eaten with pickled jalepenoes.

fnbish 07-10-2012 12:17 PM

Of course pics of everything :becky:. Don't tease :razz:

deguerre 07-10-2012 12:18 PM

How much of that 275 lbs will be the cook weight?

deguerre 07-10-2012 12:19 PM

Quote:

Originally Posted by Pugi (Post 2129435)
I'll have to check with the ladies to see about the tortillas. That's their department. Salsa, probably not. Fresh made carnitas is typically eaten with pickled jalepenoes.

Now you're talking!

bigabyte 07-10-2012 12:27 PM

Looking forward to this one!

Pugi 07-10-2012 12:44 PM

Quote:

Originally Posted by deguerre (Post 2129446)
How much of that 275 lbs will be the cook weight?

Everything including the squeal will be used. Stomach, heart, kidneys, you name it gets used. Intestines may be cooked in a dish called sodequaw. Fried intestine cooked in blood. Caveman cooked pigs hoof the kids usually get. I will try and get pics of it all.


All times are GMT -5. The time now is 02:22 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.