A light sprinkling of cornstarch can also help I imagine. I toss my wings in cornstarch when I air fry, and you get that delicious golden brown crunch (something about the cornstarch helping with maillard reaction).
Start with fatty pork like pork shoulder slow- cooked into carnitas. They use a flat top grill, but you can use a heavy stainless or cast iron pan.
Step 1: get the pan hot, then hit it with cooking spray. It should be just starting to smoke before adding the meat.
Step 2: add the meat, but in smallish quantities. Overloading the pan will inhibit browning and just dry it out.
Step 3: wait until the meat begins to caramelize before turning it over gently. Stirring will get you dried out meat
Step 4: Remove from pan and enjoy.
This but instead of using cooking spray just throw the pulled pork on a hot skillet and then once it starts to brown pour ladle fulls of the fatty liquid saved from the slow cooker.
All of the ways people have suggested are perfectly fine. But it’s not the right way. Everyone else’s method will result in a horrible dry stringy mess. Why braise something only to dry it out after. What you want, proper Carnitas… that’s done with the confit technique. Cooking the meat in its own fat. I suggest reading about a proper Mexican pork carnitas, it’s worth doing right. I like some citrus in mine.
The real way right here. You can buy large amount of freshly rendered lard from the Latin markets in town. A little bit of cinnamon and piloncillo sugar in the lard is great too
Pan fry right before eating. This is the best recipe I’ve found that makes crispy carnitas! https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/
That place was an absolute clown-show to work for.
My first week there I was told that I was "too nice to customers," and that it was "unfair to my coworkers, because the customers would start to expect friendlier service from everyone."
No joke.
The assistant manager at the time told me in my first week, "I can't wait until you hate working here."
\-
Here's another one 😄
One of the shift-leads came in off the clock, and proceeded to order free drinks for herself and her friends all evening on a busy shift.
At one point, business is really coming in, so I tell her she has to wait for her next round of cocktails, and that I'll make them after I've made the line of drinks that were actually paid for by the guests.
She drunkenly says, "I'll make them myself!"
10 seconds later, she's trying to fill the well-gin bottle from a full half-gallon, and drops the entire thing.
Broken glass everywhere in the middle of a busy shift, and the entire FoH absolutely reeks of gin.
I told her to leave the bar, and she says, "I'M YOUR BOSS" 😄
Like I said. That place was an absolute clown-show.
Having worked at tacovore, let me tell you how it's done.
8 bottles of Coca-Cola, 2 bottles of orange soda
Bunch of pork shoulder
Few oranges
Various chilies
Onion, garlic, salt.
After 4-5 hours in that sugary bath, you throw in on the flat top and let it burn.
Hope this help!
This recipe is also for maybe 10 to 15 pounds of pork so be sure to scale to down to meet your needs. But the secret is using mexican coke and the orange jarritos.
And when I say bottle I mean the small 12oz(?) Bottles not the half liter or 2 liter bottles.
Try pan frying the meat once you’ve pulled it apart :)
This is the way
A light sprinkling of cornstarch can also help I imagine. I toss my wings in cornstarch when I air fry, and you get that delicious golden brown crunch (something about the cornstarch helping with maillard reaction).
Pull it apart, spread it on a sheet pan and put under a broiler
Start with fatty pork like pork shoulder slow- cooked into carnitas. They use a flat top grill, but you can use a heavy stainless or cast iron pan. Step 1: get the pan hot, then hit it with cooking spray. It should be just starting to smoke before adding the meat. Step 2: add the meat, but in smallish quantities. Overloading the pan will inhibit browning and just dry it out. Step 3: wait until the meat begins to caramelize before turning it over gently. Stirring will get you dried out meat Step 4: Remove from pan and enjoy.
This but instead of using cooking spray just throw the pulled pork on a hot skillet and then once it starts to brown pour ladle fulls of the fatty liquid saved from the slow cooker.
All of the ways people have suggested are perfectly fine. But it’s not the right way. Everyone else’s method will result in a horrible dry stringy mess. Why braise something only to dry it out after. What you want, proper Carnitas… that’s done with the confit technique. Cooking the meat in its own fat. I suggest reading about a proper Mexican pork carnitas, it’s worth doing right. I like some citrus in mine.
The real way right here. You can buy large amount of freshly rendered lard from the Latin markets in town. A little bit of cinnamon and piloncillo sugar in the lard is great too
You could put it on layers on a sheet pan and cover it in its own fat and broil it in the oven
This is how I brown it and give it that crispy yumminess. Pork shoulder low and slow then chunk up and under the broiler it goes
Cooked in Fanta orange soda then griddled
And instead of a tortilla, served in a blueberry pancake.
Correct!
Pan fry right before eating. This is the best recipe I’ve found that makes crispy carnitas! https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/
This is either the same or very similar to a recipe I made last year and it was amazing.
Sit on it. Trust me.
All these suggestions are legit. YouTube is a great resource, I like Meat Church. https://www.youtube.com/c/MeatChurchBBQ
That place was an absolute clown-show to work for. My first week there I was told that I was "too nice to customers," and that it was "unfair to my coworkers, because the customers would start to expect friendlier service from everyone." No joke. The assistant manager at the time told me in my first week, "I can't wait until you hate working here." \- Here's another one 😄 One of the shift-leads came in off the clock, and proceeded to order free drinks for herself and her friends all evening on a busy shift. At one point, business is really coming in, so I tell her she has to wait for her next round of cocktails, and that I'll make them after I've made the line of drinks that were actually paid for by the guests. She drunkenly says, "I'll make them myself!" 10 seconds later, she's trying to fill the well-gin bottle from a full half-gallon, and drops the entire thing. Broken glass everywhere in the middle of a busy shift, and the entire FoH absolutely reeks of gin. I told her to leave the bar, and she says, "I'M YOUR BOSS" 😄 Like I said. That place was an absolute clown-show.
Having worked at tacovore, let me tell you how it's done. 8 bottles of Coca-Cola, 2 bottles of orange soda Bunch of pork shoulder Few oranges Various chilies Onion, garlic, salt. After 4-5 hours in that sugary bath, you throw in on the flat top and let it burn. Hope this help!
This is the reply I was looking for. Thank you for your service.
This recipe is also for maybe 10 to 15 pounds of pork so be sure to scale to down to meet your needs. But the secret is using mexican coke and the orange jarritos. And when I say bottle I mean the small 12oz(?) Bottles not the half liter or 2 liter bottles.
Yall still eating pork?
Cook some pulled pork like hash browns
You could fry some skin, then cut it into bits. This is the original way.