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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-10-2012, 11:34 AM   #1
Pugi
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Default 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.
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Unread 07-10-2012, 11:39 AM   #2
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Well, pics of the entire process, and mebbe a few recipes, would be nice.

Who's gonna sweet talk the pig before the shot?
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Unread 07-10-2012, 11:45 AM   #3
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Well, pics of the entire process, and mebbe a few recipes, would be nice.

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.
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Unread 07-10-2012, 11:47 AM   #4
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Plenty of pic's
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Unread 07-10-2012, 11:49 AM   #5
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Originally Posted by Pugi View Post
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.
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Unread 07-10-2012, 11:58 AM   #6
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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.
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Unread 07-10-2012, 12:06 PM   #7
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Can't wait to see this. Will you be making fresh tortillas and salsas to serve with the carnitas?
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Unread 07-10-2012, 12:10 PM   #8
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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.
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Unread 07-10-2012, 12:13 PM   #9
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My buddy's grandmother used to make tamales with the heads. Best eating ever!
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Unread 07-10-2012, 12:13 PM   #10
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Quote:
Originally Posted by Moose View Post
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.
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Unread 07-10-2012, 12:17 PM   #11
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Of course pics of everything . Don't tease
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Unread 07-10-2012, 12:18 PM   #12
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How much of that 275 lbs will be the cook weight?
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Unread 07-10-2012, 12:19 PM   #13
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Quote:
Originally Posted by Pugi View Post
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!
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Unread 07-10-2012, 12:27 PM   #14
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Looking forward to this one!
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Unread 07-10-2012, 12:44 PM   #15
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Quote:
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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.
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