Real Carnitas.....pics

[Pugi]

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]

Well, pics of the entire process, and mebbe a few recipes, would be nice. :becky:

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

[Pugi]

Well, pics of the entire process, and mebbe a few recipes, would be nice. :becky:

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]

Plenty of pic's :becky:

[deguerre]

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]

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]

Can't wait to see this. Will you be making fresh tortillas and salsas to serve with the carnitas?

[Pugi]

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]

My buddy's grandmother used to make tamales with the heads. Best eating ever!

[Pugi]

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]

Of course pics of everything :becky:. Don't tease :razz:

[deguerre]

How much of that 275 lbs will be the cook weight?

[deguerre]

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]

Looking forward to this one!

[Pugi]

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.

[MisterChrister]

Plenty of pic's :becky:

We have always penned them right near where we will hang and butcher them, waited for them to settle down enough to be interested in food (as a sign that they are relaxed), then shot them through the brain with a high powered deer rifle. Then we immediately hang and slit to drain the blood. There is very little blood left in the carcass this way and the idea is that the animal's muscles (meat) is very relaxed as it dies. It is very humane but didn't bode well for presentation on a whole hog cook, only for butchering. Then we get some meat in the caso for carnitas while we finish butchering.

[Will work for bbq]

:pop2: I love carnitas, any information is greatly appreciated.

[J_Don]

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.
Back in my younger days when we slaughtered a hog we would shoot them usually just above the eyes in the top of the head and instantly slit the throat to bleed them which is pretty much as you described. As soon as all of the blood was drained (as much as possible) the pig would then be placed in a very large cast iron pot with a fairly large fire built under and around the pot to boil water which helps to remove the hair. After that the hanging and skinning begins. Not for someone with a weak stomach but it was definitely very quick and humane. Prayers and blessings were offered before the kill for the pigs life and also for the food it provided our families. Nothing went to waste. :thumb:

[NBBD]

Back in my younger days when we slaughtered a hog we would shoot them usually just above the eyes in the top of the head and instantly slit the throat to bleed them which is pretty much as you described. As soon as all of the blood was drained (as much as possible) the pig would then be placed in a very large cast iron pot with a fairly large fire built under and around the pot to boil water which helps to remove the hair. After that the hanging and skinning begins. Not for someone with a weak stomach but it was definitely very quick and humane. Prayers and blessings were offered before the kill for the pigs life and also for the food it provided our families. Nothing went to waste. :thumb:
How my gpop describes it from his younger days when the family had the farm...

Looking forwards to any pics of your feast!

[landarc]

Never heard of the knife in the heart, all I have ever heard of is neck cut. But, who am I to question, I just eat it.

[Pugi]

Remember this is from a different culture and different country. Apparently rednecks evolve differently when secluded from each other:-)

[buccaneer]

We adapt quick when we migrate tho!

[Pugi]

We get hot water going in pot and pour it over the pig with a small pan. Then remove most hair. After that he gets bath and shave with dish soap and razors. We eat all the skin, nothing worst then having a hair on it. All heat is provided by wood. The large pot will hold the whole pig including the rendered lard after butcher. The freshly rendered lard is good enough to put on ice cream.

[deguerre]

We have always penned them right near where we will hang and butcher them, waited for them to settle down enough to be interested in food (as a sign that they are relaxed), then shot them through the brain with a high powered deer rifle. Then we immediately hang and slit to drain the blood. There is very little blood left in the carcass this way and the idea is that the animal's muscles (meat) is very relaxed as it dies. It is very humane but didn't bode well for presentation on a whole hog cook, only for butchering. Then we get some meat in the caso for carnitas while we finish butchering.

Back in my younger days when we slaughtered a hog we would shoot them usually just above the eyes in the top of the head and instantly slit the throat to bleed them which is pretty much as you described. As soon as all of the blood was drained (as much as possible) the pig would then be placed in a very large cast iron pot with a fairly large fire built under and around the pot to boil water which helps to remove the hair. After that the hanging and skinning begins. Not for someone with a weak stomach but it was definitely very quick and humane. Prayers and blessings were offered before the kill for the pigs life and also for the food it provided our families. Nothing went to waste. :thumb:

Yep. The above two were how I've seen it done. A friend of mine's father was the local farming communities "pig whisperer" and the animal was always relaxed right before the shot.

Remember this is from a different culture and different country. Apparently rednecks evolve differently when secluded from each other:-)

Best line of the day!

[Pugi]

A teaser, I'm busy working and have taken a million pictures. I'll post as I get time. Hog weighed more than anticipated. 325/350 lbs.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0MzYuanBn.jpg

[caseydog]

Oh look, she's taking a nap.

CD :becky:

[Pugi]

Oh look, she's taking a nap.

CD :becky:

CD, this one is a he, kids named him Yummy.

[caseydog]

CD, this one is a he, kids named him Yummy.

Sorry, I saw no pee pee, but saw what look like teats. Yeah, I didn't grow up on a farm. :rolleyes:

CD

[jasonjax]

Sorry, I saw no pee pee, but saw what look like teats. Yeah, I didn't grow up on a farm. :rolleyes:

CD

:twitch:

Can you milk me?

[Pugi]

To give a idea of size. He is laying on a full size pallet covered with tarp.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0MzcuanBn.jpg

[Pugi]

Pouring hot water on to scrape off skin and hair with razor sharp knives.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0MzkuanBn.jpg

[Pugi]

Scraping away.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0MzguanBn.jpg

[Pugi]

All scraped off, hey who stole my black spots?

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NDEuanBn.jpg

[Pugi]

A little bath with soap.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NDMuanBn.jpg

[Pugi]

And a shave.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NDQuanBn.jpg

[Pugi]

Myself and the guest of honor. That is the official Bbq or cooking hat. It comes off for one thing only.........to eat.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NDguanBn.jpg

[Pugi]

One final scrub with scour pads and soap before butcher time.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NDkuanBn.jpg

[CarolinaQue]

The anticipation is killing me!!! Can't wait to see the pics of the cook!!!

[landarc]

Man, that is a good size hog, how many people are you feeding carnitas to?

[Pugi]

Man, that is a good size hog, how many people are you feeding carnitas to?

A hundred or so. Will have all the fixings to go with it and a special suprise I will show later.

My son being a goof ball like always

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NTEuanBn.jpg

[Teleking]

Sorry, I saw no pee pee, but saw what look like teats. Yeah, I didn't grow up on a farm. :rolleyes:

CD
Like teets on a bull no less ;). If that is the case I have only heard of the male pig good eats if the err umm money muscles removed at an early age.

[Pugi]

Like teets on a bull no less ;). If that is the case I have only heard of the male pig good eats if the err umm money muscles removed at an early age.

I agree for smoking. But we are slow cooking in lard. A dog turd would taste good if cooked this way.

Getting somewhere. Once we got him opened up we found out he did not have very much fat. Not to worry we keep several gallons of lard frozen just for this.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NTMuanBn.jpg

[Pugi]

Thought I would show how we do this. A Sharp knife and some taps with a hammer, it goes through easily. Works on pelvic bone and breast plate as well. Call it a redneck sawzall I guess.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NTcuanBn.jpg

[Pugi]

When we butcher we leave the fat on the skin. Then we trim all fat to render down into lard. You can kinda see how thin the skin is when done. It's kinda like removing the fat off chicken thighs for comps. The lenses on cell got covered with pig fat so kinda blurry. I think my cell is water proof for awile.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NjIuanBn.jpg

[Pugi]

Some of the intestines getting cleaned up. They get washed inside and out, chopped and fried then cooked in the pigs blood. Yummy!!!

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NjQuanBn.jpg

[Pugi]

Ok, back to the carnitas process....all the fat was cut into cubes and placed in pot with about a gallon of water to help it start rendering. The water will steam off later. We only got about 20 lbs of unrendered fat. Lards on its way....


http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NzAuanBn.jpg

[Pugi]

Starting to render. It is milky looking because water is still in it. A side note...being it was about 100* today no one wanted to tend the fire, so we fired up the gas burner.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NzguanBn.jpg

[Pugi]

Nearly done. The lard takes on a golden color. The stir stick was made from a hand carved 2x4. It has cooked 50 pigs or so. Sorry for the pic, between sun coming through to trees, pig fat and beverages some times it was tough to get a good picture.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NzkuanBn.jpg

[gtr]

Great thread Pugi - I am seriously loving this. Looks like a great place to be! :thumb:

[Pugi]

Great thread Pugi - I am seriously loving this. Looks like a great place to be! :thumb:

Thanks gtr, this is at my nephew in laws house. The whole process it kinda hard on lawns and I like my lawn to be perfect. Here is the master at work (my nephew in law ). He is stiring the rendering lard, it takes a couple hours of constant stiring or it will burn. My guess is he has done somewhere around 1000 pigs in his life.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NzMuanBn.jpg

[Pugi]

Finally we have lard, the pic makes it look darker then it actually is. The strainer helps keep it clean. This needs to be done for storage. But we are not storing it yet.....

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0ODEuanBn.jpg

[Pugi]

The mantacitas, what's left over after rendering the lard. I think the south calls this pork cracklins? They are hard and crunchy. Little bits of happiness.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0ODAuanBn.jpg

[Pugi]

My son being a ham again, pun intended

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NzYuanBn.jpg

[gtr]

^^^I think I saw him in a Nine Inch Nails video a while back.

[buccaneer]

Me too, I'd love to be there!
Great thread Pugi!

Your boy is great too:laugh:

[Pugi]

Here is the money shot for the day. Pork cracklin taco with home made pickled jalepeno. Sorry, but that's it for today. The pig was cut up into shoulder size roasts and will be slow cooked in lard tomorrow. More pics to follow for that. Any question?

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0ODMuanBn.jpg

[buccaneer]

Here is the money shot for the day. Pork cracklin taco with home made pickled jalepeno. Sorry, but that's it for today. The pig was cut up into shoulder size roasts and will be slow cooked in lard tomorrow. More pics to follow for that. Any questions?

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0ODMuanBn.jpg
Yes.
Can we come over?

[gtr]

^^^what he said!

[Moose]

Yikes, that looks amazing! :clap:That certainly puts to shame the carne asada tacos I'm going to cook tonight.

Thanks for sharing - can't wait for the next installment! :thumb:

[RevZiLLa]

Awesome thread

[PatAttack]

Pugi, this is an EPIC thread, Brother!

Thanks!

[Pugi]

Well, being tomorrow is going to be a busy day I guess I'll get this out of the way now. I so wanted to take the rib rack out of this but its not to be. It will be steamed with spices, well most of it........

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NjYuanBn.jpg

[Pugi]

About 2 minutes later.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NjguanBn.jpg

[Pugi]

Cleaning out the sheeps stomach. You will see why......

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NzEuanBn.jpg

[Pugi]

Most of the sheeps organs and small intestine after boiling in water. This got chopped up and will be combined with chipotle chili, corn, carrots, garbonzo beans and green beans. Then stuffed into the stomach and steamed as well.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NzUuanBn.jpg

[MS2SB]

Kinda like a mexican haggis.

[MisterChrister]

Wow this thread is awesome! My best friend is from Calvillo, Aguascalientes and has taught me how to do much of this over the years. The efficiency of the process and use of the whole animal is just amazing isn't it? This is by far one of if not the best thread I've read in a LONG time! A sincere "thank you" for documenting this and sharing Pugi, kudos!

[Pugi]

Well I'm up and going. Yesterday was a long, hot day and I can feel it today. First things first, off to church, I'll have some pics in about four hours.

[jasonjax]

One word sums this thread up..... AWESOME.

[Part Time Smoker]

Thanks, Pugi!!! This is great stuff, can't wait for the rest.

[touchdowntodd]

a thing of beauty

[TBASS]

This is great. I am looking forward to seeing the rest. Thanks for sharing.

[NBBD]

Epic

[Pugi]

To start, I do not feel good, getting the flu I think. Will still take pictures but may be slow to post. Lunch is a sodequaw taco with pickled carrots and onion. Sodequaw is the fried small intestine cooked in blood. It was awesome!!!

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0OTUuanBn.jpg

[Pugi]

Cooking with wood today. Being its not for smoke and just heat, it is whatever dry wood laying around. We feed slowly to keep the lard at a slow simmer.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0ODQuanBn.jpg

[bbqchicken]

Wow fantastic post! I want carnitas now!

[Mcrae Rd Smoker]

Can't wait to try!

[eribac]

This is an awesome thread, thanks for posting this!

[Pugi]

We had to add another 25 lb block of frozen lard to top off. The pot is about 45 gallons. Really not much to see. The legs were cut off whole and cooked whole. Pretty much we cook the largest chunks of meat we can. On top of all the meat is the skin. This helps keep the heat in and to eliminate to much splashing of hot lard when pot is full. Slow simmer is the key. Should take 3 or 4 hours. It will be fall of the bone when done.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0OTAuanBn.jpg

[Pugi]

Moving the frozen lard around to get it to melt with the hook. The hook is used to retrieve or move meat in hot lard. It it used to s ape the sides and bottom to ensure no burning. We do this very gently. It's almost like if your looking your not cooking. We don't want to break up the large pieces of meat.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0OTIuanBn.jpg

[Pugi]

Not much more to see until its almost done. Notice the small bubbles around the side of pot. This is a low and slow simmer. The block of frozen lard is getting melted and all we see is the skin.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0OTQuanBn.jpg

[Twelvegaugepump]

I wish you were my neighbor. Wow, what an awesome thread. Hope you feel better. Keep the pics coming.

[Pugi]

Oh Dang, I almost forgot a important step, no pics as I was at church. This morning the lard was heated up very hot. It was smoking slightly. The whole chunks of meat were one by one lowered with the hook into the very hot lard and seared, maybe a minute or two. Then removed and set aside untill all pieces and skin was done. If you looked at pics above you notice the skin has some dark color to it from this step. After searing the heat was lowered and the meat placed in low simmering lard to cook.

[twinsfan]

This is fantastic! I'm used to the Americanized carnitas which are marinated in a chile paste and then baked! This looks incredible

[coyotero]

Compa PUGI;

Don't know were you or your inlaws are from, but know this. I am from Coahila and this is an outstanding post!

Are you doing that lamb in the ground "barbacoa" style?

Keep the pics coming

Your are making me homesick

And I thank you

JV

[cowgirl]

I want to borrow your relatives next time I butcher.. Looks great!!!

[Smoothsmoke]

epic pr0n

[caseydog]

This is fantastic! I'm used to the Americanized carnitas which are marinated in a chile paste and then baked! This looks incredible

You can do this style of carnitas with chunks of pork butt, manteca (lard), and a cast iron dutch oven. Yeah, it's not a whole pig, but it works.

Just don't tell your family and friends how you cooked the carnitas. :becky:

CD

[campdude]

Wow, lotta work, but I'm sure the end product is worth it. I'm feeling kinda bad about doing carnitas with chuncks of pork butt in the turkey fryer now.:redface:

[PNW Smoker]

I love real carnitas. There was one resturaunt in L.A. I used to go to regularly to enjoy. Up here in the PNW, I don't even bother ordering carnitas. From what I can tell, it is just boiled meat

Those big pots remind me of many trips down into Baja. You could be in the middle of nowhere and roll up on a side of the road shack where they would be cooking the pig this same exact way

Damn, now I've got a hankerin'

[Crazy Tex]

This thread is awesome!

[Pugi]

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.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MDAuanBn.jpg

[Pugi]

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

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MDQuanBn.jpg

[Pugi]

A shoulder that's done.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MTUuanBn.jpg

[Pugi]

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.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MDguanBn.jpg

[Pugi]

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.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MTcuanBn.jpg

[Pugi]

For you rib lovers, take a look at these.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MTQuanBn.jpg

[Pugi]

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

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MTkuanBn.jpg

[Pugi]

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.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MTYuanBn.jpg

[Pugi]

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

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MjMuanBn.jpg

[Pugi]

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.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MjUuanBn.jpg

[Pugi]

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

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MjEuanBn.jpg

[cameraman]

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

[Pugi]

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.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MjYuanBn.jpg

[Pugi]

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.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MjguanBn.jpg

[Pugi]

Not a Good pic but this is after about 100 people and it was all you can eat. There is still 1/3 of the meat left. A hog this size should serve 200 if portions were given out. Also notice the lard that is settling in bottom of cooler, pure love. This pic was taken about 5 hours after cooking and you could still get burnt from the heat.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MjkuanBn.jpg

[Pugi]

That's it, I'm wooped, I have a bunch more pics if someone wants something more specific. Also any questions are welcome!!!

[cameraman]

I have a question. How many milligrams of Lipitor do you take? :razz:

[djqualls]

Thank You for sharing this cook in such detail! I always thought carnitas were chucks of pork marinated and fried until now!

This was a great thread!

[Pugi]

I have a question. How many milligrams of Lipitor do you take? :razz:

None, had full blood work 2 months ago. Everything is great. Really though we don't eat this all the time, its only 3 or 4 times a year.

[campdude]

Great thread, thanks.

[TBASS]

All I can say is wow. I wish you were my neighbor.:-D

[Pugi]

I forgot to post about the sheep, this is being cooked in a giant tamales pot. It is steamed with a bunch of spices. On top is the stomach stuffed with everything listed earlier.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0ODcuanBn.jpg

[Kullas]

Great thread i love the pics and making me hungry. i would love to see some more pics

[Pugi]

Then when almost done a chipotle chili paste was mixed in. This was butchered in large pieces also. It turned out great.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MTMuanBn-1.jpg

[Yellowhair42]

More pics more pics.We can't get enough of this!Thanks.

[AZScott]

Wow! Awesome thread. Thanks for sharing this.

[Pugi]

My son being his normal goof ball self. Some people may see these pictures as gross. We see them as food. We hunt, fish and gather. We don't harvest anything we don't eat and always treat animals ethically. I prayed and thanked for these animals to bring us substance. I apologize to anyone who finds any of these pictures offensive. But please remember this is our way of life, it was handed down to me from my father and his father and his father. I will hand it down to my sons.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NjcuanBn.jpg

[bobaftt]

I think you are in the wrong place to be judged. We all know where meat comes from (hint it ain't the grocery store) Thanks for sharing with us. Looked tasty

[RevZiLLa]

Feeling the love! Thank you for this thread.

[neuyawk]

2012 thread of the year!

[Grabnabber]

Pugi-

Man this thread DELIVERS the goods! :thumb:

Thanks for the post and...























































I wanna party with you guys! :mrgreen:

[jacksedona]

Great story with pictures,in Mexico I haver friends in Caborca who have a large ranch we go hunting for javelina and bbq him in tequila marinade very wild !


http://thebarbecuemaster.net

[MeatyOakerSmoker]

This was cool. I kept the thread up in between the updates so I didn't miss anything, except of course tasting it.

[MisterChrister]

IMHO, anyone who eats meat and would be offended by pics of an animal being carefully slaughtered and painstakingly cleaned, butchered, prepared, and enjoyed like this is WAY too out of touch with their food and just a LITTLE off their rocker to begin with. As for the rest of us (chanting building to a deafening roar) "PUGI, PUGI, PUGI, PUGI!!!!" And the crowd goes WILD!!!!

[KnucklHed BBQ]

Crazy good post right here man! Very nicely done! :clap: :clap: :clap: :clap: :clap: :clap:

[gtr]

The process, the food, the tradition, great eats, family, friends, fun, reverence - you got it all right here brother! Thanks again for the thread - it really is a thing of beauty. I'd love to see/participate in this kind of a cook one day - this is what it's all about! :thumb:

Who has to clean the pot? :heh:

[tortaboy]

Pugi,

What a great cook!:clap:

How do you guys cook your chicken?

Can you do a thread on that next?

[Quedude]

Awesome thread! Here in Texas there is nothing better than a carnitas taco with cilantro, onions, and a squeeze of lime, with a shot of salsa verde!

[malibulvr]

This was one of the best threads on here so far, thanks for the documentation, it looked soo good.:-D

[Pugi]

Thanx for all the great comments everyone. I hoped to show the process. A process that is usually guarded as much as your secret rub. Not joking. So you can make it but don't tell them how ;-)

[DaveMW]

WOW!! What an AWESOME thread! Thank you very much for sharing this with all of us. :clap2: :clap2: :clap2:

[BobBrisket]

WOW!!! HOW THE FARK DID I NEVER SEE THIS THREAD! That's what it's all about right there. We haven't done this in a long time! I think I need to locate a pig! Thank you! Brings back really good memories. Specially the Bud Lights! LOL!

[BobBrisket]

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.

http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA1MDguanBn.jpg

Ok, back to the carnitas process....all the fat was cut into cubes and placed in pot with about a gallon of water to help it start rendering. The water will steam off later. We only got about 20 lbs of unrendered fat. Lards on its way....


http://i961.photobucket.com/albums/ae91/Pugidogs/utf-8BSU1BRzA0NzAuanBn.jpg

Cueritos! YUM!!!! A cazo de cobre is on my list of wants. They are pricey though. That is a thing of beauty!

[Pugi]

WOW!!! HOW THE FARK DID I NEVER SEE THIS THREAD! That's what it's all about right there. We haven't done this in a long time! I think I need to locate a pig! Thank you! Brings back really good memories. Specially the Bud Lights! LOL!

Bob, I have no idea how you missed this thread, tending the smoker? To many nightcaps? Either way Im glad you got to enjoy it now. We try and do this a couple times a year. As I believe you know its alot of work, but well worth it. Thank again for all the good comments Brethern. Pugi

[Neil]

Did anyone mention this is an awesome thread? :biggrin: Great job Pugi, thanks for sharing the love.

[mikeincg]

Sir,

An awesome thread, thank you for all your work. :clap:

I hope that you have a happy new year.

Mike

[Garrett]

I'm not sure what to say. That was awesome!!

[Ijustwantedtolookatpics]

First time seeing this myself, amazing...
Thanks for sharing this with us

[Outnumbered]

I so happy I found this thread, and disappointed I didn't find it until now. Awesome.

[Bob in St. Louis]

Wow, yea...this is as good a thread as the famous brisket tutorial.
One of the most educational threads I've ever seen here.
Thank you very much Pugi for bringing us behind the scenes of something that most of us may never get to do. Very cool.

[RevZiLLa]

This is the 3rd time I have read this thread from start to finish. Thank you so much

[Pugi]

I have been thinking of showing a easy on the stove top carnitas tutorial that anyone can do and I have a hankering for some carnitas. Let me see if I can get time in the next week or so to put it together.

[Bob in St. Louis]

Looking forward to it!

[chriscw81]

probably the best thread i've read on here. i really enjoyed it!!! Thanks Pugi!!! i'm looking forward to your future carnitas post!!!

chris

[MeatyOakerSmoker]

When does the stove top version hit the presses? :whoo:

[t_ron99]

Awesome thread! I would love to be part of the process from the beginning...or just a guest at the party to eat some of that goodness.

I'd love to be able to make the fast food version on the stovetop! Can't wait to see that too.

[Pugi]

When does the stove top version hit the presses? :whoo:

It's already going.

http://www.bbq-brethren.com/forum/showthread.php?t=150780