Real Carnitas.....pics

Pugi · 07-10-2012, 11:34 AM

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.

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

Pugi · 07-10-2012, 11:45 AM

Quote:

Originally Posted by deguerre

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.

1FUNVET · 07-10-2012, 11:47 AM

Plenty of pic's

deguerre · 07-10-2012, 11:49 AM

Quote:

Originally Posted by Pugi

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

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.

Jason TQ · 07-10-2012, 12:17 PM

Of course pics of everything

. Don't tease

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

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

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.

07-10-2012, 11:34 AM	#1
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	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.

07-10-2012, 11:39 AM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Well, pics of the entire process, and mebbe a few recipes, would be nice. Who's gonna sweet talk the pig before the shot? __________________ 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

07-10-2012, 12:06 PM	#7
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Can't wait to see this. Will you be making fresh tortillas and salsas to serve with the carnitas? __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

07-10-2012, 12:13 PM	#9
neuyawk is one Smokin' Farker Join Date: 03-15-12 Location: Flushing, Queens NYC	My buddy's grandmother used to make tamales with the heads. Best eating ever! __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com

07-10-2012, 12:17 PM	#11
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Of course pics of everything . Don't tease __________________ -Jason I didn't choose D-Canoe life..........

07-10-2012, 11:47 AM	#4
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La	Plenty of pic's

07-10-2012, 11:58 AM	#6
Fire_Mgmt Knows what a fatty is. Join Date: 04-10-12 Location: Waterdown, ON	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.

07-10-2012, 12:10 PM	#8
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	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.

07-10-2012, 12:18 PM	#12
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	How much of that 275 lbs will be the cook weight? __________________ 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

07-10-2012, 12:27 PM	#14
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looking forward to this one! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.