Carnitas first Attempt

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TiminTN

TiminTN

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Joined
Jun 18, 2000
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Memphis,Tennessee U.S.A.
I finally found a Mexican entree I like! Going to see if the recipe I found on line works out. Will know tomorrow. Going low and slow in the crock pot. Submerged in lard. Self inflicted heart attack...lol. 2 chopped onions, 2 chopped jalapeño peppers, oregano, salt, pepper, cumin. 6 oz minute maid 100% orange juice. I will tear it apart after it tries to melt off the bone and sear it in a black skillet, and make flour tacos.
 

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TiminTN said:
I finally found a Mexican entree I like! Going to see if the recipe I found on line works out. Will know tomorrow. Going low and slow in the crock pot. Submerged in lard. Self inficted heart attack...lol. 2 chopped onions, 2 chopped jalapeño peppers, oregano, salt, pepper, cumin. 6 oz minute maid 100% orange juice. I will tear it apart after it tries to melt off the bone and sear it in a black skillet, and make flour tacos.
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Forgive my ignorance, but what is the meat?
 
Made friends with a H2A Farm worker who brought me carnitas last weekend made with pork ribs and a lot of garlic plus everything mentioned above, he made a sauce with tomatillos, avacado, onions and jalapeños!
Dang that was good!

All I have ever had was made with chunks of Boston butt till now.
 
TiminTN said:
I finally found a Mexican entree I like! Going to see if the recipe I found on line works out. Will know tomorrow. Going low and slow in the crock pot. Submerged in lard. Self inficted heart attack...lol. 2 chopped onions, 2 chopped jalapeño peppers, oregano, salt, pepper, cumin. 6 oz minute maid 100% orange juice. I will tear it apart after it tries to melt off the bone and sear it in a black skillet, and make flour tacos.
Click to expand...
Never seen them made that way.
Always fried in lard first then in a Dutch oven.
Let us see the finished goods.
In my 30 years of being a maintenance guy in Chicago food plants, a lot of my co workers were Mexicans.
On Saturdays, Carnitas with homemade tortillas were a tradition. Sittin in the break room with Mi Amigos eatin taycos.
Most Mexican Grocery stores sold them.
The more dangerous neighborhoods, the better the Carnitas.
The years I worked in the Brighton Park neighborhood, I gained about 10 lbs.
They never sent the Gringo.😉
 
She came out falling apart tender. No way it was staying together. I ate a pinch, was unreal tender but needs more spice. I will strain and save contents of the lard, and place it all in a big black skillet and sear it.
 

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TiminTN said:
I finally found a Mexican entree I like! Going to see if the recipe I found on line works out. Will know tomorrow. Going low and slow in the crock pot. Submerged in lard. Self inflicted heart attack...lol. 2 chopped onions, 2 chopped jalapeño peppers, oregano, salt, pepper, cumin. 6 oz minute maid 100% orange juice. I will tear it apart after it tries to melt off the bone and sear it in a black skillet, and make flour tacos.
Click to expand...

They're awesome. I've always just browned a boneless pork shoulder, then left it in a 275° oven all day, in a covered cast iron pan. It's never required additional fat. But I love sizzling the done meat on a griddle to char it up a bit.
 
Tenntrapper said:
I don't think I've ever had carnitas. Based on how you are cooking them, is it like duck confit...but with pork?
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First time I had carnitas was from some I bought from Sam's club. It's a seasonal item there that they sell under their members mark brand. We liked it enough that when they didn't have it anymore, I bought carne asada seasoning to make my own carnitas. While it's not exactly the same, it's very close. I don't use any lard when I make it, still falls apart with a fork.
 
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We been doing tacos, I put white cheese dip in the microwave to warm it and it and taco sauce is pretty dang good on a skillet warmed tortilla.

I ordered carnitas at a restaurant in burrito form that was really good. It is also served as entree with tortillas on the side
 

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