Play-Off Carnitas

Cracklin Jeorge · 01-09-2010, 08:23 AM

Well it's about 19° degrees out. The Bengals are in the Play-Offs for the first time in 19 years and I've got a ticket. Sounds like a good time to fire up Cephus and make about 19 Carnitas for tailgating!

Now to be clear, I am not of Spanish or Mexican origin, I have never made carnitas before — I have eaten them once or twice; so technically I have as much experience with Carnitas as the Bengals have with Post-Season Play.

This should be good. (Pron to follow)

Cracklin Jeorge · 01-09-2010, 09:34 AM

Here's some process Pron.

First I stewed some apples, onions and garlic with Brown Sugar and Cinnamon.

I reduced that down until thick

Then I added some BBQ Sauce, Red Pepper, Sriracha, and Beef Stock.

Then I got Cephus up to about 550° and heated and Seared all sides of the Pork Loin; seasoned with Adobo & Dizzy Dust

Returned the egg to about 300° and roast away.

jestridge · 01-09-2010, 09:48 AM

I have made it a few time first i smoke my butt to around 150 then fried in lard in a 12 qt dutch oven

Cracklin Jeorge · 01-09-2010, 10:19 AM

In that I'm short on time and flying without a net I'm skipping the Lard frying step, something my health conscience friends will be happy about. Instead I intend to shred the pork and return it to the egg at very high heat, 500+° until it's just starting to get crispy.

Here's the loin ready to rest before shredding.

BBQ Grail · 01-09-2010, 10:23 AM

Looks good from where I'm sitting. Don't know about authentic or not. We have an Arizona member who has a wife...

Cracklin Jeorge · 01-09-2010, 10:31 AM

Sounds like someone who would really know their Adobo.
This time I think I'll pass of fail all on my own, thanks.

Not trying to sound arrogant it's just that sometimes it's better to live and learn. They may not be Carnitas but they won't suck. (I hope) ;)

anamosity · 01-09-2010, 10:34 AM

Whatever it turns out to be, so far its looking great.

BBQ Grail · 01-09-2010, 10:37 AM

Quote:

Originally Posted by Cracklin Jeorge

Sounds like someone who would really know their Adobo.
This time I think I'll pass of fail all on my own, thanks.

Not trying to sound arrogant it's just that sometimes it's better to live and learn. They may not be Carnitas but they won't suck. (I hope) ;)

I hope you didn't misunderstand my post, it wasn't a jab at you or your food at all.

I think what you're making is awesome.

jack040806 · 01-09-2010, 10:55 AM

Man I wish I got to eat good looking carnitas like that while my team got spanked in the playoffs, but alas the 9er's couldn't win enough games to even go...

RubThatButt · 01-09-2010, 11:04 AM

I have never had them but it looks delicious. The sauce has a lot of great flavors in there. Nice!

Good luck and Go [Insert Local Professional Sports Franchise Here]!

Cracklin Jeorge · 01-09-2010, 11:04 AM

Quote:

Originally Posted by BBQ Grail

I hope you didn't misunderstand my post, it wasn't a jab at you or your food at all.

I think what you're making is awesome.

Ahh Hail No, my skin is thicker than fat back!

But I do recall tale of an Adobo thread and well... I wanted to make it clear that I knew nothing of Carnitas other than the hand full of recipes I scanned this morning and what I've consumed in Mexican/American restaurants.

We're all good Mr Grail. I hope I did not offend any authentic Adobe makers out there either. My apologies if I did.

Cracklin Jeorge · 01-09-2010, 11:06 AM

Quote:

Originally Posted by jack040806

Man I wish I got to eat good looking carnitas like that while my team got spanked in the playoffs, but alas the 9er's couldn't win enough games to even go...

Thanks. I dipped a little of the shredded pork in the sauce and Man It taste good, whatever it is.

Cracklin Jeorge · 01-09-2010, 11:27 AM

Pork Shredded after caramelizing.

milehigh · 01-09-2010, 11:28 AM

Go Bengals!

Paul

BobBrisket · 01-09-2010, 11:37 AM

You don't need to be Mexican or of Spanish origin, you just need to have a degree in Spanish..............Ask Rick!

Look good to me. I'd hit em. Never had them with the sweet note of apples in the background, but pork and apples go so well together!! Go Cowboys!!!

01-09-2010, 08:23 AM	#1
Cracklin Jeorge Full Fledged Farker Join Date: 12-07-08 Location: Cincinnati, Ohio	Play-Off Carnitas Well it's about 19° degrees out. The Bengals are in the Play-Offs for the first time in 19 years and I've got a ticket. Sounds like a good time to fire up Cephus and make about 19 Carnitas for tailgating! Now to be clear, I am not of Spanish or Mexican origin, I have never made carnitas before — I have eaten them once or twice; so technically I have as much experience with Carnitas as the Bengals have with Post-Season Play. This should be good. (Pron to follow) __________________ Life goes better with cracklin!

01-09-2010, 09:34 AM	#2
Cracklin Jeorge Full Fledged Farker Join Date: 12-07-08 Location: Cincinnati, Ohio	Here's some process Pron. First I stewed some apples, onions and garlic with Brown Sugar and Cinnamon. I reduced that down until thick Then I added some BBQ Sauce, Red Pepper, Sriracha, and Beef Stock. Then I got Cephus up to about 550° and heated and Seared all sides of the Pork Loin; seasoned with Adobo & Dizzy Dust Returned the egg to about 300° and roast away. __________________ Life goes better with cracklin!

01-09-2010, 10:19 AM	#4
Cracklin Jeorge Full Fledged Farker Join Date: 12-07-08 Location: Cincinnati, Ohio	In that I'm short on time and flying without a net I'm skipping the Lard frying step, something my health conscience friends will be happy about. Instead I intend to shred the pork and return it to the egg at very high heat, 500+° until it's just starting to get crispy. Here's the loin ready to rest before shredding. __________________ Life goes better with cracklin!

01-09-2010, 10:23 AM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Looks good from where I'm sitting. Don't know about authentic or not. We have an Arizona member who has a wife... __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

01-09-2010, 10:31 AM	#6
Cracklin Jeorge Full Fledged Farker Join Date: 12-07-08 Location: Cincinnati, Ohio	Sounds like someone who would really know their Adobo. This time I think I'll pass of fail all on my own, thanks. Not trying to sound arrogant it's just that sometimes it's better to live and learn. They may not be Carnitas but they won't suck. (I hope) ;) __________________ Life goes better with cracklin!

01-09-2010, 09:48 AM	#3
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	I have made it a few time first i smoke my butt to around 150 then fried in lard in a 12 qt dutch oven

01-09-2010, 10:34 AM	#7
anamosity Full Fledged Farker Join Date: 05-18-09 Location: Montana	Whatever it turns out to be, so far its looking great.

01-09-2010, 10:55 AM	#9
jack040806 is one Smokin' Farker Join Date: 12-22-07 Location: Sacramento, CA	Man I wish I got to eat good looking carnitas like that while my team got spanked in the playoffs, but alas the 9er's couldn't win enough games to even go... __________________ WSM, UDS, BBQ Pro bullet smoker, weber performer, weber genesis silver, weber 18", weber 22", smokey joe, and a [COLOR=blue]Super accurate, deadly quick blue thermapen.[/COLOR]

01-09-2010, 11:04 AM	#10
RubThatButt Full Fledged Farker Join Date: 07-14-09 Location: Indy	I have never had them but it looks delicious. The sauce has a lot of great flavors in there. Nice! Good luck and Go [Insert Local Professional Sports Franchise Here]!

01-09-2010, 11:27 AM	#13
Cracklin Jeorge Full Fledged Farker Join Date: 12-07-08 Location: Cincinnati, Ohio	Pork Shredded after caramelizing. __________________ Life goes better with cracklin!

01-09-2010, 11:28 AM	#14
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT	Go Bengals! Paul __________________ There is a huge difference between the guy who knows it all and the one who wants to know it all.

01-09-2010, 11:37 AM	#15
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	You don't need to be Mexican or of Spanish origin, you just need to have a degree in Spanish..............Ask Rick! Look good to me. I'd hit em. Never had them with the sweet note of apples in the background, but pork and apples go so well together!! Go Cowboys!!! __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

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