The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 01-29-2009, 03:33 PM   #1
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
Default Carnitas

I need a good receipe for pork carnitas going to try it this weekend for taco. Need some suggestions
jestridge is offline   Reply With Quote


Unread 01-29-2009, 04:41 PM   #2
bbqfans
Full Fledged Farker
 
bbqfans's Avatar
 
Join Date: 11-12-08
Location: Gibsonburg,Ohio
Downloads: 0
Uploads: 0
Default jestridge :)-

Simple, Slo smoke a Butt and shred it- carnitas means little bits or shreds-
once you use this for your mexican foods you'll never go back to boiling the meat(unless you're Jonsing and are cabin bound)
bbqfans is offline   Reply With Quote


Unread 01-29-2009, 04:58 PM   #3
paydabill
is one Smokin' Farker
 
paydabill's Avatar
 
Join Date: 05-21-07
Location: Moberly, Mo
Downloads: 0
Uploads: 0
Default

For somereason I thought they were deep fried.

I found a simple recipe - pork shoulder cut into 2" cubes, chili powder deep fry in 300 oil until crispy outside (i think it was only 5 minutes). take out and shred.
__________________
Paydabill
Lit & Loaded BBQ
I remember a day when I hated pellets -
2 pellet cookers latter!
CBJ - love judging
KCBS - member for 4 years
MOFO Chapter

Super fast - BLUE Thermopen
paydabill is offline   Reply With Quote


Unread 01-29-2009, 05:24 PM   #4
coyotero
Knows what a fatty is.
 
Join Date: 07-21-08
Location: mission Texas usa
Downloads: 0
Uploads: 0
Default Carnitas

Carnitas is nothing like above.

You need a big kettle, and oil (penaut oil, or better rendered lard) you put it outside on a burner, bring the temperature up to 300 degrees.
The meat is traditionally big chunks (later you will cut in to small pieces hence the diminutive name carnitas) and you fry them for about 3 hrs. (nobody talks about internal temps) and they will be ready when they start falling of the bone.
In Mexico they use the entire pig.
But in USA is more accomodating to use the shoulder.
Half way thru the cook you can add a little milk and sliced oranges.

Hope this helps

JV
coyotero is offline   Reply With Quote


Unread 01-29-2009, 05:30 PM   #5
Steve_M9
Full Fledged Farker
 
Join Date: 06-29-08
Location: Fort Worth, TX
Downloads: 0
Uploads: 0
Default

I take a smoked pork butt, shred and put in corn tortillas with Pico de Gallo. Sliced avocado is always a good addition. My thoughts were the fried version spoken of above is more like an empanada. A good appetizer
Steve_M9 is offline   Reply With Quote


Unread 01-29-2009, 05:32 PM   #6
Jack2u2
is one Smokin' Farker
 
Join Date: 11-27-07
Location: West Tawakoni, TX.
Downloads: 0
Uploads: 0
Default

There are no quantities listed here – things are not that complicated in carnita land…
  • Pork butt, pork shoulder or pork neck, cut into 2 inch cubes
  • Lard
  • Salt and pepper
  • A hint oregano, salt and pepper
Easy steps to Pork Carnitas...
  1. Cube the pork into cubes and rub generously with salt, freshly ground black pepper and dried oregano. If you have time (and forethought) put the seasoned meat into the fridge overnight to rest – or just proceed immediately.
  2. Put the pork into a pot, and add enough melted lard to cover the pork cubes completely.
  3. Raise the heat to a low-medium-low and let it simmer. Don’t get too worried about the temperature, but what you want is a gentle and occasional bubbling, not even as high as a simmer.
  4. Let the pork cook for 2-4 hours. It is done when it is almost falling apart, but still retains its shape.
  5. Take the pork out of the lard, and cut it into ˝ inch cubes (you can just use a fork to "cut" it, as it will be very tender)
  6. In a skillet, heat a few Tbls of lard over medium, and add the smaller pork cubs in batches, cooking them just long enough to brown all the outsides well.
  7. At best, a carnita has a browned and crusty exterior and a meltingly tender interior – this technique delivers.
  8. Drain the carnita chunks well and serve with warm corn tortillas with all the usual garnishes, salsas and condiments, or in any other Mexican dish.
That's all there is to it – you're very own south of the border carnita confit. Beware though, make these for friends and family juts once and know you'll face regular begging and pleading for another round!

__________________
Jack -www.jrcsbbqandseasonings.com
Jack2u2 is offline   Reply With Quote


Unread 01-29-2009, 05:55 PM   #7
JimT
Full Fledged Farker
 
JimT's Avatar
 
Join Date: 03-15-06
Location: Battle Creek, MI
Downloads: 0
Uploads: 0
Default

Thanks, Jack.

I can handle that!!!

JimT
__________________
Good judgment comes from experience, and a lot of that comes from bad judgment.
JimT is offline   Reply With Quote


Unread 01-29-2009, 06:00 PM   #8
ams14
On the road to being a farker
 
Join Date: 06-12-07
Location: Denver
Downloads: 0
Uploads: 0
Default

Double fried... soudns healthy!

That sounds authentic to me from watching it being cooked at local restuarants, it is delicious too.
__________________
Andy in Denver
ams14 is offline   Reply With Quote


Unread 01-29-2009, 06:02 PM   #9
Beerwolf
Take a breath!
 
Beerwolf's Avatar
 
Join Date: 06-03-07
Location: Cloverdale, Ca
Downloads: 0
Uploads: 0
Default

This one works VERY well for me.. simple and straightforward... you can finish the chunks on the kettle if ya want.. Oh ya.. some of the "home boys" love them too

1 can coke
1 can carbonated orange drink
1 large onion peeled and thinly sliced
5 lb pork shoulder roast cut in to roughly 2" cubes
pinch of whole oregano
garlic
1 jalapeno pepper
Salt

lay onions, garlic and Jalapeno in bottom of crockpot
layer prok chunks, putting in a good generous sprinkling of salt at each layer
Once crock is filled, pour coke over the whole thing and cook overnight on low, the next morning pour Orange soda in and let it go a few more hours.

take the chunks out and set them on a baking dish with a paper towel on the bottom, bake @ 225 or so for about an hour, until they get a little "crusty"

Everyone loves these things and they arent cooked in Manteka. I let teh liquid in the crock cool off and skimmed the fat off. I am throwing in a ham hock and some pinto beans and what ever else I feel like throwing int. I think it will turn out well.
__________________
"Assumption is the Mother of all F___ups!"
Beerwolf is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Anyone experienced with carnitas? Fedaykin Q-talk 1 05-16-2011 07:59 AM
Play-Off Carnitas Cracklin Jeorge Q-talk 27 01-10-2010 02:21 PM
Need Help!?!?!? (Carnitas) Jaberwabee Q-talk 5 11-27-2008 11:11 AM
Carnitas Norcoredneck Q-talk 9 05-14-2008 06:22 PM
Carnitas recipe smokeemifyougotem Q-talk 10 10-23-2003 11:06 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:50 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts