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Carnitas sushi rolls- BAM!!!

Really been craving sushi but can't eat out anymore due to a shellfish allergy I developed eating too much sushi. 
 
I bought all the stuff to make some at home for wifey and me and had the brilliant or shitty idea of making some out of carnitas meat. 
 
Here's the game plan.
 
I'm currently smoking a porkloin over alder and peach wood. seasoned with toasted cumin, smoked goats weed and smoked pequins, garlic and some other random seasonings. 
 
As for the rolls, I was going to do Cilantro lime rice outside, inside, roasted pablano and carnitas meat, I haven't decided where the avocado and pickled red onions are going to go. Thinking either would make a nice garnish ontop while the pickled red onion could add a nice color contrast on the inside. 
 
I also got some panko crumbs so can make crunch rolls and sriracha mayo , wasabi ect. maybe sprinkle a little green onion over the top for color. 
 
Opinions and suggestions GO!
 
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Yeah…Rosa Mexicano is definitely more accessible.  Union Square is very easy.  The other place looks and probably is more authentic, but I don't do the Bronx.  I am going to have to check that place out one day.  Thanks boss, working and living in your general vicinity certainly has it's perks.  
 
No prob. This place is good too and less fancy, more bistro style. http://cartaazul.com/
I didn't have carnitas though.
Recommended. 

Not that RM is super fancy... it's not. 
 
I do! Glad to help. ;)
 
Maybe ask for extra tortillas in case they break from the steam and juices and then bam, lay them on a new one lol. But seriously I think it will be fine. 
 
JayT said:
Carnitas would be a perfect addition to your flat top thread.
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I appreciate that comment mucho senor.
 
This is one of my inspirations.
 
Dude has it all.
 
Bigass chopping block.
 
Frying comal.
 
Flat top.
 
And Mexican soap opera sheeit in the background.
 
https://www.youtube.com/watch?v=vcD54zSPxi4
 
D3monic is reading these last 3 pages thinking... what the haellll?!!!!
 
When sicman thinks you're the fukt one........
 
 
 
 
 
 
 
 
 
 
 
 
 
 
:lol:
 
I'm fully aware of the traditional way carnitas are made, but lets be honest. Once you get north of the border or at least the very first row of border states almost no place actually prepares them like that-(i'm sure a few do). Sure, if I had a giant vat in my backyard to make them that way I certainly would. 
 
Just like Cochinita pibil is suckling pig wrapped in banana leaves and buried in a fire pit. But this is Murica land of doing shit our way and the easier way. I could just put the pork in a pan and cover with foil and slap into the oven... it's still slowcooking in it's own juices but lets face it and in almost ever sense it's still carnitas other than I wasn't a fat mexican stirring a paddle all day. Smoker just adds more depth to the flavor prior to letting it cook in the juices. 
 
Don't let it bother you ...
 
Every meal is judged relative to full-on authentic around here ... even on a weeknight, LOL ...
 
Eventually one realizes that nobody gets the 10 w/ so many strong opinions to be had ...
PS - don't even mention Barbecoa ...
 
Carnitas, pulled pork, hell you could have called it "shit wrapped in rice" and I still would have sicman'd those things. They looked killer.
 
authentic mexicans from the straight Michoacan taught me how to make carnitas about 15 years ago.  They braise in a big cauldron for 3-4 hours, then basically pull the meat, after which they throw the chunks into a very hot oven - which crisps the bits and then they chop it all up and serve.  As Jose Juan explained it, back in Michoacan they would braise and add fatback to the braising pot in the latter stages of the cook so as to fry the meat.  No matter the method, aggressively seasoned pork butt slow cooked and then fried (lard or oven) is ridiculously good.  :) 
 
SmokenFire said:
authentic mexicans from the straight Michoacan taught me how to make carnitas about 15 years ago.  They braise in a big cauldron for 3-4 hours, then basically pull the meat, after which they throw the chunks into a very hot oven - which crisps the bits and then they chop it all up and serve.  As Jose Juan explained it, back in Michoacan they would braise and add fatback to the braising pot in the latter stages of the cook so as to fry the meat.  No matter the method, aggressively seasoned pork butt slow cooked and then fried (lard or oven) is ridiculously good.   :)
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Mexicans cook the sheeit!
 
Fried.
 
Braised.
 
Grilled.
 
Carnitas.
 
Get on it pronto.
 
People need this.
 
I ain't no purist it just seemed the essentials were missing to call that carnitas... no crisp method at all it was smoked and then braised in the oven making it even softer. Carnitas are always crispy as hell on the outside and confit soft of the in from the fat trapping the moisture in :shrug: no offense. Like I said awesome pulled pork but does not resemble carnitas to me and I am open to alternative methods as well.

Like JHP's off the smoker then crisped but he called them "Carnitas My Way."

It's just a food you expect to see a certain way, no matter the method.
 
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