Real Carnitas.....pics - Page 7

Crazy Tex · 07-15-2012, 06:17 PM

This thread is awesome!

Pugi · 07-15-2012, 09:21 PM

Ok, so the carnitas is almost done. Here we have salt diluted with water. We pour this in to the pot. It was not enough after the taste test so we added a little more. That is the total ingredients, meat, lard and salt. Sometimes simple is better.

Pugi · 07-15-2012, 09:24 PM

Checking for doneness. A simple tug with the hook tells you if it falls apart.

Pugi · 07-15-2012, 09:33 PM

A shoulder that's done.

Pugi · 07-15-2012, 09:38 PM

A little taste for the chefs, this is the skin. It turns into a gelatinous glob that would stick on the wall if thrown. The taste is wonderfully, the texture is aquired.

Pugi · 07-15-2012, 09:42 PM

Dipping to remove some of the lard. We need to lower the level to remove the meat. All together there was probably 15 to 20 gallons of lard for a big pig like this.

Pugi · 07-15-2012, 09:43 PM

For you rib lovers, take a look at these.

Pugi · 07-15-2012, 09:52 PM

After lowering the lard level a bit. A big pile of love.

Pugi · 07-15-2012, 09:56 PM

A little out of sequence, this was before we dipped out the lard. The sun came through the trees to show the beautiful color of the lard. The little bit of foam was from adding the salted water. It burned off in a bit. This is my favorite picture of the day.

Pugi · 07-15-2012, 10:03 PM

Can you say fall off the bone. A little over done by Bbq standards but perfect for carnitas standards.

Pugi · 07-15-2012, 10:12 PM

Out pattented two plate removal system. Grabbing a whole shoulder. Believe it or not its hot in the pot. This is the easiest way to remove the meat and only getting burned a little.

Pugi · 07-15-2012, 10:15 PM

Removing hunks of more meat. It was placed directly into a giant cooler. Then hauled about a mile to party site.

cameraman · 07-15-2012, 10:18 PM

This is epic. Absolutely the best thread in the three years I've been here. Thanks for this great effort.

Pugi · 07-15-2012, 10:19 PM

Some of the carnitas in the cooler. This looks like a rear shoulder, the big piece of meat is what we try to do. One little push on this and it will fall apart into pieces.

Pugi · 07-15-2012, 10:22 PM

A little bit I took home for later. Notice how it glistenes, were cooking with lard baby, I never said it was good for you. Taste is beyond description.

07-15-2012, 06:17 PM	#91
Crazy Tex Full Fledged Farker Join Date: 01-09-10 Location: Wichita Falls, TX Name/Nickname : Matt	This thread is awesome! __________________ Matt - Wichita Falls, TX Recteq RT-700 Pellet Grill

07-15-2012, 10:18 PM	#103
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	This is epic. Absolutely the best thread in the three years I've been here. Thanks for this great effort. __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

07-15-2012, 09:21 PM	#92
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	Ok, so the carnitas is almost done. Here we have salt diluted with water. We pour this in to the pot. It was not enough after the taste test so we added a little more. That is the total ingredients, meat, lard and salt. Sometimes simple is better.

07-15-2012, 09:24 PM	#93
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	Checking for doneness. A simple tug with the hook tells you if it falls apart.

07-15-2012, 09:33 PM	#94
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	A shoulder that's done.

07-15-2012, 09:38 PM	#95
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	A little taste for the chefs, this is the skin. It turns into a gelatinous glob that would stick on the wall if thrown. The taste is wonderfully, the texture is aquired.

07-15-2012, 09:42 PM	#96
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	Dipping to remove some of the lard. We need to lower the level to remove the meat. All together there was probably 15 to 20 gallons of lard for a big pig like this.

07-15-2012, 09:43 PM	#97
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	For you rib lovers, take a look at these.

07-15-2012, 09:52 PM	#98
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	After lowering the lard level a bit. A big pile of love.

07-15-2012, 09:56 PM	#99
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	A little out of sequence, this was before we dipped out the lard. The sun came through the trees to show the beautiful color of the lard. The little bit of foam was from adding the salted water. It burned off in a bit. This is my favorite picture of the day.

07-15-2012, 10:03 PM	#100
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	Can you say fall off the bone. A little over done by Bbq standards but perfect for carnitas standards.

07-15-2012, 10:12 PM	#101
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	Out pattented two plate removal system. Grabbing a whole shoulder. Believe it or not its hot in the pot. This is the easiest way to remove the meat and only getting burned a little.

07-15-2012, 10:15 PM	#102
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	Removing hunks of more meat. It was placed directly into a giant cooler. Then hauled about a mile to party site.

07-15-2012, 10:19 PM	#104
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	Some of the carnitas in the cooler. This looks like a rear shoulder, the big piece of meat is what we try to do. One little push on this and it will fall apart into pieces.

07-15-2012, 10:22 PM	#105
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	A little bit I took home for later. Notice how it glistenes, were cooking with lard baby, I never said it was good for you. Taste is beyond description.