Thread: Carnitas

In article <[email protected]>,
"Michael \"Dog3\"" <don'[email protected]> wrote:

> I've decided to make carnitas tonight for dinner. I've got a pork butt
> in the fridge that weighs in at about 3.5 pounds. I was looking through
> all my recipes and decided I didn't want any of them and began scouring a
> blogs of the blogs I read. I found a relatively easy recipe on on of the
> blogs I read call the Homesick Texan which is owned and maintained by
> Lisa Fain, http://homesicktexan.blogspot.com/.
>
> I welcome any input on this recipe before I make it.
>
>
> Carnitas (adapted from Diana Kennedy)
>
> Ingredients:
>
> 3 pounds of pork butt
> 1 cup of orange juice
> 3 cups of water
> 2 teaspoons of salt
>
> Method:
>
> 1. Cut pork into strips (three inches by one inch), add to a large pot
> with the liquids and salt. Bring to a boil and then simmer uncovered on
> low for 2 hours. Do not touch the meat.
> 2. After two hours, turn heat up to medium high, and continue to cook
> until all the liquid has evaporated and the pork fat has rendered (about
> 45 minutes). Stir a few times, to keep pork from sticking to bottom of
> pan.
> 3. When pork has browned on both sides, it’s ready (there will be liquid
> fat in the pan). Serve either cubed or shredded (pork will be tender
> enough that just touching it will cause it to fall apart).
> Goes very well with a green salsas such as Ninfa's green sauce or this
> tomatillo salsa or this salsa verde with avocados and tomatillos.
> Serves 4-6
>
> Notes: Whether to shred the meat like pulled pork or leave it in cubes I
> think is determined by what you're used to eating. Texas isn't a pulled-
> pork state so the texture isn’t as familiar as nicely done chunks.
> Likewise, I think the brilliance of this recipe lies in its simplicity.
> You can add as many different spices, herbs and aromatics as you like—but
> if you have good-tasting, happy pork why not let its flavor shine with
> just a bit of salt? Ultimately, however, making carnitas is a highly
> personal affair and so make them as they best suit you!
>
> Michael

Michael, you live in Texas?

Personally, I'd probably tend to use orange or lemon peel rather than
juice, but that's just me. :-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On 02 Mar 2009 15:22:13 GMT, "Michael \"Dog3\""
<don'[email protected]> wrote:

>I've decided to make carnitas tonight for dinner.

This has to be the best reincarnation of Carnitas I have ever made.
The technique is everything in the preparation!

@@@@@ Now You're Cooking! Export Format

Carnitas (Authentic)

Mexican

4 lbs boneless pork shoulder
32 oz chicken broth
6 lg garlic cloves; ground
1 tablespoon cumin seeds, ground in a mortar
2 onions, quartered
1/2 bunch cilantro

Cut pork meat into chunks and reserve the big pieces of fat for other
uses.
(I leave some fat as it adds flavor).
Add pork chunks, broth, garlic, comino, onion and cilantro to a Dutch
oven.
If necessary, add water so that the meat is covered.


Bring to boil, reduce heat to low and simmer for about 3 -4 hours or
until
meat is very soft and pulls apart easily. (Be careful not to shred
meat,
needs to stay in chunks).


Remove the meat carefully from pot and place in a roasting pan. Drain
stock, removing onion and solids. Save for other use. Break the
meat
apart into smaller chunks (don't shred, it needs to stay in chunks).


Bake in the oven at 450°F for about 20 minutes or until the meat is
brown
and crispy.
Heat corn tortillas & serve with desired toppings.

Yield: 6 -8


** Exported from Now You're Cooking! v5.84 **






>
>I welcome any input on this recipe before I make it.
>
>
>Carnitas (adapted from Diana Kennedy)
>
>Ingredients:
>
>3 pounds of pork butt
>1 cup of orange juice
>3 cups of water
>2 teaspoons of salt
>

"Michael "Dog3"" <don'[email protected]> wrote in message
news:[email protected]..
> I've decided to make carnitas tonight for dinner. I've got a pork butt
> in the fridge that weighs in at about 3.5 pounds. I was looking through
> all my recipes and decided I didn't want any of them and began scouring a
> blogs of the blogs I read. I found a relatively easy recipe on on of the
> blogs I read call the Homesick Texan which is owned and maintained by
> Lisa Fain, http://homesicktexan.blogspot.com/.
>
> I welcome any input on this recipe before I make it.


The recipe is fine, now all you need is:

Fresh Pico De Gallo
Lime wedges
Guacamole
Fresh Corn Tortillas

Frijoles de la Olla & rice optional
http://www.chanfles.com/comida/beans/frijoles.htm

Dimitri

Michael "Dog3" wrote:

> I welcome any input on this recipe before I make it.
>
>
> Carnitas (adapted from Diana Kennedy)
>
> Ingredients:
>
> 3 pounds of pork butt
> 1 cup of orange juice
> 3 cups of water
> 2 teaspoons of salt
>

Michael- the following is a quick recipe for pork fajitas that we like
very much. The mixture of orange juice and vinegar is (I believe) meant
to replicate sour orange juice. Take a look at this recipe and consider
adding some oregano, garlic and cumin to your carnitas.

* Exported from MasterCook *

Pork Fajitas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Mexican
Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean boneless pork -- sliced 1/8" thick
2 cloves garlic -- minced
1 teaspoon oragano
1/2 teaspoon cumin
1 teaspoon salt
2 tablespoons orange juice
2 tablespoons vinegar
1 tablespoon oil
1 medium onion -- sliced
1 green pepper -- sliced

slice pork across grain into 1/8th inch strips. Marinate in garlic,
oragano, cumin, salt, orange juice, vinegar and tobasco for 10 min.
Heat heavy skillet REAL hot. Add oil and pork. Stir fry till no longer
pink (3-5 min) with peppers and onions.

On Mar 2, 7:22*am, "Michael \"Dog3\"" <don't...@donttell.huh> wrote:
> I've decided to make carnitas tonight for dinner. *I've got a pork butt
> in the fridge that weighs in at about 3.5 pounds. I was looking through
> all my recipes and decided I didn't want any of them and began scouring a
> blogs of the blogs I read. I found a relatively easy recipe on on of the
> blogs I read call the Homesick Texan which is owned and maintained by
> Lisa Fain,http://homesicktexan.blogspot.com/.
>
> I welcome any input on this recipe before I make it.
>
> Carnitas (adapted from Diana Kennedy)
> [snip very loose adaptation]

There are many recipes for carnitas but the best include simmering the
pork in lard. If you must for health reasons you can simmer in
flavored liquid instead. Garlic is essential, as is some form of
citrus, which can be orange peel or juice or lime juice. Bay leaves
are another commonly found seasoning. As to cooking technique, it's a
long slow simmer finished by high heat to produce a crusty exterior.
This can be from tossing/stirring on the stovetop or baking in a quite
hot oven (after pulling into chunks).

Best I ever made was simmered in lard with orange peel, garlic, and a
pinch of cumin, finished by tossing chunks in hot fat with a little
added milk, which somehow worked to produce a great crispy outside.
Nowadays I just buy it from the Mexican market and ask no
questions. -aem

"Michael "Dog3"" <don'[email protected]> wrote in message
news:[email protected]..
> I've decided to make carnitas tonight for dinner. I've got a pork butt
> in the fridge that weighs in at about 3.5 pounds. I was looking through
> all my recipes and decided I didn't want any of them and began scouring a
> blogs of the blogs I read. I found a relatively easy recipe on on of the
> blogs I read call the Homesick Texan which is owned and maintained by
> Lisa Fain, http://homesicktexan.blogspot.com/.
>
> I welcome any input on this recipe before I make it.
>
>
> Carnitas (adapted from Diana Kennedy)
>
> Ingredients:
>
> 3 pounds of pork butt
> 1 cup of orange juice
> 3 cups of water
> 2 teaspoons of salt
>
> Method:
>
> 1. Cut pork into strips (three inches by one inch), add to a large pot
> with the liquids and salt. Bring to a boil and then simmer uncovered on
> low for 2 hours. Do not touch the meat.
> 2. After two hours, turn heat up to medium high, and continue to cook
> until all the liquid has evaporated and the pork fat has rendered (about
> 45 minutes). Stir a few times, to keep pork from sticking to bottom of
> pan.
> 3. When pork has browned on both sides, it's ready (there will be liquid
> fat in the pan). Serve either cubed or shredded (pork will be tender
> enough that just touching it will cause it to fall apart).
> Goes very well with a green salsas such as Ninfa's green sauce or this
> tomatillo salsa or this salsa verde with avocados and tomatillos.
> Serves 4-6
>
> Notes: Whether to shred the meat like pulled pork or leave it in cubes I
> think is determined by what you're used to eating. Texas isn't a pulled-
> pork state so the texture isn't as familiar as nicely done chunks.
> Likewise, I think the brilliance of this recipe lies in its simplicity.
> You can add as many different spices, herbs and aromatics as you like-but
> if you have good-tasting, happy pork why not let its flavor shine with
> just a bit of salt? Ultimately, however, making carnitas is a highly
> personal affair and so make them as they best suit you!

I like Moho pork. Marinate in Moho sauce ( available at Publix), roast at
275 / 300 for a few hours.

On 2009-03-02, Goomba <[email protected]> wrote:

>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound lean boneless pork -- sliced 1/8" thick
> 2 cloves garlic -- minced
> 1 teaspoon oragano
> 1/2 teaspoon cumin
> 1 teaspoon salt
> 2 tablespoons orange juice
> 2 tablespoons vinegar
> 1 tablespoon oil
> 1 medium onion -- sliced
> 1 green pepper -- sliced
>
> slice pork across grain into 1/8th inch strips. Marinate in garlic,
> oragano, cumin, salt, orange juice, vinegar and tobasco for 10 min.

What tabasco sauce?

I agree ...almost.... with this recipe. I'd add ground dried chile powder (single
chile) and juice from couple limes.

nb

notbob <[email protected]> news:Ajcrl.30968$[email protected]: in
rec.food.cooking

> On 2009-03-02, Goomba <[email protected]> wrote:
>
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 pound lean boneless pork -- sliced 1/8" thick
>> 2 cloves garlic -- minced
>> 1 teaspoon oragano
>> 1/2 teaspoon cumin
>> 1 teaspoon salt
>> 2 tablespoons orange juice
>> 2 tablespoons vinegar
>> 1 tablespoon oil
>> 1 medium onion -- sliced
>> 1 green pepper -- sliced
>>
>> slice pork across grain into 1/8th inch strips. Marinate in garlic,
>> oragano, cumin, salt, orange juice, vinegar and tobasco for 10 min.
>
> What tabasco sauce?
>
> I agree ...almost.... with this recipe. I'd add ground dried chile
> powder (single chile) and juice from couple limes.

Some really interesting recipes were posted. Since I've never made
carnitas before so I stuck with the original recipe. They were delicious.
All the recipes looked terrific and I've saved them all.

Michael

--
“He who does not understand your silence will probably not understand
your words.”
~Elbert Hubbard

You can find me at: - michael at lonergan dot us dot com

I'd never made this either. Had some chunks of dead pig ready to go -
was going to do 'kraut and boiled potatoes. This sounded so much
better.

I did my usual Frankenstien version of different parts from your
various postings - citrus (mostly OJ, but some lime and lemon), shot
of cider vinegar, onion, garlic, cilantro, some dried chile. Maybe
some cinnemon. A few hours in the slo- pot.

Frankly, as it was cooking, it didn't look that special. Then,
chopped the meat smaller, took it to the stove. As the liquid
evaporated it was looking better. Remembered one a yurn's lard
reccommendation, so threw that in. Started to crust up pretty good.
I expected some burn or fond, but, no - everything behaved.

First time I've ever made salsa from canned diced tomatoes, but
everything else was fresh.

corn tortillas

sour cream

Turned out to be very satisfying. Thank you, guys.

B

[email protected] wrote:

> Nowadays I just buy it from the Mexican market and ask no
> questions. -aem

Ahh! *My* favorite recipe...