authentic canita rub

[jestridge]

Thought about trying to do a somewhat authentic pork cantia tomorrow, I need a authentic rub. I have done one before but use a regular pull pork rub on it. Need some you western folks to chime in

[Norcoredneck]

Bob Brisket would be most likely to know.

[BBQ Grail]

Carnitas?

Traditional carnitas. Given today's climate for more low-fat (http://en.wikipedia.org/wiki/Low-fat), healthier foods, alternative methods like braising (http://en.wikipedia.org/wiki/Braising) and roasting (http://en.wikipedia.org/wiki/Roasting) have become popular. These non-traditional methods tend to produce a less savory result. The traditional way to cook carnitas is in a copper pot (http://en.wikipedia.org/w/index.php?title=Copper_pot&action=edit&redlink=1) which disperses the heat evenly (you may use any thick bottomed pot to get the same result). You begin by using enough lard (http://en.wikipedia.org/wiki/Lard) to cover all the meat you will cook. Once the lard has melted, add pork and flavorings (usually salt (http://en.wikipedia.org/wiki/Salt), oregano (http://en.wikipedia.org/wiki/Oregano), marjoram (http://en.wikipedia.org/wiki/Marjoram), thyme (http://en.wikipedia.org/wiki/Thyme), bay leaf (http://en.wikipedia.org/wiki/Bay_leaf), crushed garlic (http://en.wikipedia.org/wiki/Garlic) cloves (http://en.wikipedia.org/wiki/Clove)), then add milk (http://en.wikipedia.org/wiki/Milk). The trick to traditional carnitas is to simmer the meat until tender over a very low heat. Once the meat is tender, the heat is turned up, the milk will evaporate, and the outside of the pork will begin to get crisp. Once this is done, the carnitas can be cooled and shredded.
Another method of cooking carnitas is by using a citrus (http://en.wikipedia.org/wiki/Citrus) juice (http://en.wikipedia.org/wiki/Juice) of some sort in place of milk; usually lime (http://en.wikipedia.org/wiki/Lime_%28fruit%29). This is a method observed by many Mexican (http://en.wikipedia.org/wiki/Mexican) Chicanos (http://en.wikipedia.org/wiki/Chicanos). Cola (http://en.wikipedia.org/wiki/Cola) flavored soda (http://en.wikipedia.org/wiki/Soda) is also used as substitute for milk.

[jestridge]

I was planning on using lard but i ate some Wed night for my birthday it seem to have some sort of rub on it very nice taste

[BobBrisket]

Well, I'm not much on the oregano, bay leaf, thyme, etc kinda seasonings. There are many ways to make carnitas, but it can become a mess when you mix things like milk, and cola and other sweet stuff into hot lard. When we make a BIG batch from a hog slaughter, all we add to the drum fryer is one gallon of salt water, VERY salty water. It helps to keep them from turning to dark before they are cooked. At least that's what I've been told. My dad has pretty much streamlined the process and we've learned to leave all that stuff out. Some people use canned milk, condensed, and we've never had luck with any of that stuff. Not to say they won't work, but we have never perfected those recipes for us. We make em real simple. Cut them in equal sized cubes so they all cook evenly and at the same time. If they are of different sizes the smaller ones will be done before the bigger ones. We use lard, but most times, peanut oil. Get it nice and hot and toss in the cubes till golden brown. Find the largest of the cubes and cut it in half. If it's done, the others are too. Once out of the oil we hit them with some fresh squeezed orange juice and most of the time we use a store bought rub.........we really like the way the Bone Sucking Rub tastes on carnitas. A rub with clove in it seems to work very well. Other times it's just salt, pepper, and garlic powder. I prefer them lightly seasoned. Fried pork meat has a great flavor on its own. No need to over power it. Lime is an individual preference too. We don't use it much on carnitas though. Hope this helped.

[jestridge]

Bob, I knew you would come through, what I like a very simple recipe. I prolly do some changes but basically it be what you said. Thanks again!