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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-22-2011, 12:51 AM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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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. 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. 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. Enjoy! (Makes about 10 servings) ----- John Last edited by PatioDaddio; 09-22-2011 at 01:10 AM.. |
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09-22-2011, 01:05 AM | #2 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Looks great. One question: do you add the marinade to the stock or take the pork out of the marinade?
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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09-22-2011, 01:07 AM | #3 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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09-22-2011, 06:23 AM | #4 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Beautiful John! What ratios are you using in your pico?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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09-22-2011, 09:31 AM | #5 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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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!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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09-22-2011, 09:33 AM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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That's exactly what I do with Italian restaurants except my test dish is eggplant parmesan.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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09-22-2011, 11:28 AM | #7 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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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. |
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09-22-2011, 11:34 AM | #8 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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09-22-2011, 11:35 AM | #9 |
is one Smokin' Farker
Join Date: 02-21-09
Location: Knoxville, TN
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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
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Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL] |
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09-22-2011, 11:37 AM | #10 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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 |
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09-22-2011, 11:39 AM | #11 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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09-22-2011, 12:33 PM | #12 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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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 |
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09-22-2011, 12:40 PM | #13 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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09-22-2011, 02:15 PM | #14 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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Damn, that looks GOOD!!!!
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Ole Hickory CTO 26½" Weber Kettle |
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09-22-2011, 03:29 PM | #15 |
Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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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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