Apparently I didn't even know what carnitas was ...
Post up a good pic for it if you get a minute, I'm curious ...
Post up a good pic for it if you get a minute, I'm curious ...
food Carnitas sushi rolls- BAM!!!
- Thread starter D3monic
- Start date
The Hot Pepper said:Sounds good but carnitas never go on a smoker or grill, or in an oven, they come out of a vat of lard and that's it, like confit. Turned up at the end to make crispy. I'd say you have some killer pulled pork. Pulled pork can be rubbed with various flavors but it's still BBQ.
I've seen people do hybrid cooks but the lard step has to be in there imo. Even those are a stretch.
I bet the leftovers are awesome. This is just awesome pulled pork no matter what you call it! I don't care! Post up some tacos!
The onliest way that you could improve on carnitas is to use duck fat.
And I have 36 oz. of it.
Lots of my Mexican compadres usually have a large tin used to store any pork fat or bacon grease.
And thats what they use.
Lard is the 3rd choice in my opinion but still got dang goodern' hell.
I need to make me some soon.
Pork.
Pork or duck fat.
Drained and crisped up on the flat top.
Date night.
You must!
http://rollybrook.com/carnitas-2.htm
Got dang!
Badassmotherfucquery right there.
I reckon that copper cauldron would run you about $1200 at William Sonoma.
Tono's sobrino probably whooped it together for 500 pesos.
Including the firebox.
Which is btw, the original dragon burner.
Fantastical link THP!!
Got dang!
Badassmotherfucquery right there.
I reckon that copper cauldron would run you about $1200 at William Sonoma.
Tono's sobrino probably whooped it together for 500 pesos.
Including the firebox.
Which is btw, the original dragon burner.
Fantastical link THP!!
Just looked at that attached link. It says "very hot oil", is it basically deep frying the different pork cuts?The Hot Pepper said:
tctenten said:
Carnitas is like a pork confit slow cooked in lard then the heat is jacked up to make it crispy. The "oil" used here is lard.
As quoted by the tourist who wrote that:
"The removable cauldron of rendered pig fat is set in a firebox over a wood fire."
You can adjust the link to view step 1 but that is the slaughter, so GM, don't do it.
I'm online right behind you.JayT said:
.
Do you know of any places locally that make it this way? Would love to try it.The Hot Pepper said:Carnitas is like a pork confit slow cooked in lard then the heat is jacked up to make it crispy. The "oil" used here is lard.
As quoted by the tourist who wrote that:
"The removable cauldron of rendered pig fat is set in a firebox over a wood fire."
You can adjust the link to view step 1 but that is the slaughter, so GM, don't do it.
Looks like a jam making copper thingy, ~$200-300 ... happen to have checked them out recently ...
Actually, it was in my history ...
http://www.amazon.com/gp/product/B00009Y34N/ref=ox_sc_sfl_title_6?ie=UTF8&psc=1&smid=ATVPDKIKX0DER
Who am I kidding, it's in my Save for Later ... LOL.
Actually, it was in my history ...
http://www.amazon.com/gp/product/B00009Y34N/ref=ox_sc_sfl_title_6?ie=UTF8&psc=1&smid=ATVPDKIKX0DER
Who am I kidding, it's in my Save for Later ... LOL.
Grant's out so money now lol.
Lifehack that pot dude! Carnitas!
Lifehack that pot dude! Carnitas!
Nah, next decent size ticket item will be for Danielle ...
I'm done for a while.
Actually, I probably have to be thinking about making some other additional monies starting next year ...
Not too worried about it ... yet.
I'm done for a while.
Actually, I probably have to be thinking about making some other additional monies starting next year ...
Not too worried about it ... yet.
tctenten said:
Si senor.
But not as hot as deep frying.
250-300 tops.
Deep frying is 350-375 range and way too fast to allow for the meat fibers to break down.
In many respects this is not only a style of meat i.e carnitas, but also
a style of cooking.
And the meat can be any dang 'thang.
Beef, chix, pork, baboon, etc.
The star of the show and most importantly is THE FAT!
Now you're getting crazy, never seen any but pork.....
I 'spose "beef carnitas" is done though, and the word beef is appended. Like "veggie burger" or "pork burger" since all hamburgers are beef traditionally. But carnitas as one work is pork.
Yes the fat and cooking style is the star w/o it it is not carnitas.
Okay... where's the carnitas thread??????? Someone start is but you must have pics so get to it!!!
I 'spose "beef carnitas" is done though, and the word beef is appended. Like "veggie burger" or "pork burger" since all hamburgers are beef traditionally. But carnitas as one work is pork.
Yes the fat and cooking style is the star w/o it it is not carnitas.
Okay... where's the carnitas thread??????? Someone start is but you must have pics so get to it!!!
The Hot Pepper said:
I can't start a carnitas thread.
I'm already whoring myself out to a coupla' dozen threads.
I'ma' still makem'.
Later though.
I'm all seafood n' veg for the next week.
You said any-damn-thang so caritas that fish 
... or baboon.
... or baboon.... in that duck fat you holdin' ....
The Hot Pepper said:You said any-damn-thang so caritas that fish
Okay.
Maybe not fish.
Duck fat is too valuable to be only used once.
Wait.
Epiphany!
Oysters in lard might work.
tctenten said:
Yes there are places to get the real deal. They make them in the cauldron in a place called Carnitas El Atoradero. Worth a trip to the Bronx. They have a sit down joint or a take-out with a smaller cauldron next door.
http://newyork.seriouseats.com/2014/01/carnitas-el-atoradero-pueblan-mexican-food-the-bronx.html
Rosa Mexicano is more accessible to you and they have carnitas dishes which I believe are authentic.
http://rosamexicano.com/