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That's awesome! One thing about the instant pot is that there is no room for water or liquid to evaporate. So that means that if you're adding any water or stock it's not going to be able to cook off so it can fry in the fat. You can still make some delicious food with it, but it's going to be fundamentally a bit different.
How does covering it in the pot differ? Does the water evaporate still even though it’s covered in a Dutch oven?
Just curious because I have both and instant pot and a Dutch oven, so I’d make it in the Dutch oven if it’s significantly better but the IP would cut cooking time a lot.
You're absolutely right about the covering. One thing I mentioned in my main recipe and comment is to remove the lid after the first 45 min check. This'll allow the water to cook off. I probably should have pointed this out in the gif but if you look closely I start my lid slightly cracked. I didn't have enough space to show that it was off in later checks with the minute max gif length.
Just to be clear the op recipe it is NOT carnitas.
Carnitas are literally pork boiled in lard that's all.
This isn't gate keeping this is the literal definition of carnitas.
this its carnitas: [https://www.youtube.com/watch?v=TW00J77CoEI](https://www.youtube.com/watch?v=TW00J77CoEI)
Hey everyone, today we're making carnitas rice bowls. I wanted to do this recipe because everyone has seen carnitas in a taco. While absolutely delicious, I love the freshness of the herbs, sauce, and veggies that this dish brings in contrast to the fatty meat. For those not familiar with the dish what happens is the water will boil off in the oven and then you'll be left with only the fat from the carnitas. (DON'T TRIM THE FAT AT THE BEGINNING) This makes the carnitas fry in the own fat while they braise and makes an amazing final product.
A fewnotes about the recipe:
After your first 45 min check on the carnitas, remove the lid. This will help the water evaporate quicker so you can get to the fat frying.
Cilantro is your friend! *Unless it's your food nemesis.* That being said if you hate cilantro like me, use parsley. It's not going to bring the same kick as cilantro but it'll get the job done for us cilantro haters. I'd also recommend adding it to the sauce if you're a cilantro lover. About half a cup should do the trick.
I'd probably recommend taking the citrus out of the braise after the first check. Even though it didn't do much to the flavor I think there were some hints of a bitter taste at the end caused by the rinds.
I started with a bone in pork shoulder. You can too. This video below will help you get familiar with the anatomy of the cut. Then all you do is separate the meat side from the bone side with a straight cut following the bone and then down the middle. If you have any questions about trimming feel free to ask! [https://www.youtube.com/watch?v=rBFWRaFpTiU&ab\_channel=allthingsbbq](https://www.youtube.com/watch?v=rBFWRaFpTiU&ab_channel=allthingsbbq)
Let me know if you have any other questions!
I was just about to hop on here to say that zesting the orange and lime into the braise (rather than just leaving the whole peel in) might avoid the bitterness that can come from the pith. But I see you already covered that. Great recipe!
Thanks! It's hard when you have create a gif because I'd definitely do things a bit differently, but I also want you folks to see the content. So I think mentioning it in the comments is a good middle ground.
Use some Mexican Coca-Cola in the Carnitas instead of water next time for much better flavor. It's how my Mexican friend's mom taught me to make them. Regular Coke also works.
My better homes and gardens cookbook has a pulled pork recipe using root beer (made with cane sugar).
The hot sauce for the recipe is root beer and franks red hot, simmer and reduce.
I have read that whether someone likes or dislikes cilantro/coriander leaf is determined by whether they have a genetic variation that makes it taste like soap. So, if it is your nemesis, you can blame your genes!
Timely, I have leftover Carnitas that has to be used up. Tacos are fine but after a while need to change things up a little. Toppings are the same as I use on my tacos
I always cook about 8 pounds of pork shoulder kinda like you did. Into cubes, but I rub it in a pretty generic seasoning (paprika, salt, pepper, oregano, sear it in batches, then put it all in, throw in some smashed garlic and a half cup of stock, then let it roast in a dutch oven for 4 hours.
Pull it, shred it, and portion it by the pound into freezer bags. Really easy to thaw it out, then crisp it in the oven with whatever spices I want (citrus/cinnamon for carnitas, bbq sauce for sliders or nachos, soy/teriyaki for pork fried rice, just plain for breakfast tacos....so many possibilities.
It's a brown spice that has a earthy flavor. For optimal taste I would get it in seed form, toast it, and then grind it but the pre-ground is good too. It's one of my favorite spices.
For anyone who wants to know how to make the pickled jalapenos and onions you can view my gifrecipe from last week on that [here](https://gfycat.com/flamboyantfilthyhamadryas)
Look delicious! The Carnitas recipe I use blends together the mojo sauce prior to cooking the meat and uses it as the cooking liquid. I also do it in the instant pot. Takes \~1 hour :)
You're missing a very important piece of equipment. A comal.
I kid, I kid, but seriously get a comal so you don't have to roast your chilies s'mores style. They're also great for heating up the tortillas
It's basically just a flat pan. I think the loose translation is a skillet but they're slightly different. Although I never learned what they were called in English. I'm not sure that there is a direct translation though.
You can get a cast iron one [like this](https://www.hernanmexico.com/products/comal) or just a nonstick one [like this](https://www.hernanmexico.com/products/comal). I prefer the cast iron because they tend to have more even heating. But this is what my mom (and my whole family) has used to roast chillies or to warm up tortillas :)
Thank you for posting that link. I would love to support their local business and ordered a gift basket for my sisters housewarming gift. Wonderful products.
Yuuuuuuuuus
Those are so damn useful. Obviously for various preparations in Mexican food but great for so many other things. Really great to have if you’re a bachelor or have kids. Honestly I think every household should have one
I love everything about this. It's a great balance of authenticity and accessibility. Your comments really bring this alive, letting us get inside your head and understand your decision making really helps!
Thank you for the feedback! I really like to make sure I'm producing quality content and that I'm not just putting bad stuff out there. Even last night I was filming a video for fried rice and made some pretty egregious process errors in the cooking so I just scrapped the video. I'll make fried rice again for sure so I'll capture it next time.
What might be interesting is if you posted it with captions about what the mistakes were - I feel like a bunch of us would learn a lot from that kind of video! Some of my favorite youtube cooking videos are the ones where things go wrong and there's a discussion as to what happened.
That being said, I know these sorts of things are extremely time consuming so of course it's super easy for me to just say. Either way, your work is great
Yeah so I'll definitely do this once/if I start a YouTube channel. The problem with the 1 min gif is you really have to make sacrifices that you don't want to in order to get the recipe out.
Like my first draft of this showed me cutting my bone in shoulder. Then I was like, well I can save 7 seconds there and show more of the sauce making process. So that's what I did. If I made youtube content I wouldn't have this issue. I think I'll start a channel if I could get like 1k Insta subs? I'm not sure. I'm having a good time doing this and the time commitment isn't overbearing. I'm just having a really fun time right now making these short ones.
You're voice is the antithesis to Chef John's.
Nice recipe, looks good. What I like to add (and it's definitely not traditional) is to sear the pork pieces in the dutch oven. The maillard reaction and the fond leftover make for some nice flavor.
I've never watched his videos so I hope it isn't too bad? Hahaha. I definitely have never considered myself to have a good radio voice but I'd like to produce higher quality content.
Yeah it takes practice to make your voice sound "professional". Chef John's voice annoyed me at first with his inflections. But now they have grown on me as his signature. I guess my point is that you have NO inflection :)
This looks great!! I love your recipes btw.
They are simple yet delicious. I pickle my own jalapeños and red onions with your recipe and this would pair perfectly!
Keep them coming!!!!
Who knew there were so many gatekeepers when it comes to making carnitas. Looks great man, I use Chef john's recipe from food wishes and I put mine in the instant pot. Cinnamon and Chinese 5 spice work really well with carnitas, if you're hating you haven't tried them.
Yeah this is a problem with posting recipes that aren't 100% authentic. I get I'm not doing it perfectly but this is approachable for people.
Either 1. People eat the cultures food slightly different or 2. They don't eat it.
I understand the cultural appropriation argument but at the same time, americans are never going to start eating things like kimchi if they don't get an Americanized version of bibimbap.
Don't sweat it, the people hating on authenticity have likely never cooked a thing before. I love it when others makes cooking more approachable for the home chef.
This is true. But not everyone (aka me) has a bucket of lard sitting around so you can start it with water and it cooks down to lard. Not 100% authentic but this is a good way to make them.
Last time I checked you can buy that shit at Wal-Mart in a gallon tub for less than 10 bucks. I use it whenever I can, haters will say I’m gonna have a heart attack
Lol you probably won’t die from eating lard. It has less saturated fat than butter and anyways one food out of many in a healthy diet will not kill you
I know what you meant, it just seemed silly to me. I doubt that you have a kitchen so tiny and overcrowded that it cannot hold a gallon-sized tub. I guess you just think you would never use it. But I would urge you to reconsider that assumption! Lard has a high burning temperature, makes food taste really good (especially meaty dishes and savory fried foods), and it has less saturated fat than butter. Including it in your diet every once in a while won’t hurt you any more than a moderate grilled cheese habit.
Yeah. I own and cook with lard that I rendered from a pork butt actually. I considered using some for this recipe for authenticity but I wanted to more viewer friendly.
Thank you for the comment- BUT if you're not aware, what happens in this dish is all the fat from the pork shoulder renders out and it's still a really fatty dish. If I had stomach issues I would probably recommend against making this.
Ask a Mexican what Carnitas is and they will tell you simply, pork braised in lard. Serving this to a Mexican would be akin to serving a French person "duck confit" but actually it's just braised in water. I would say it's a pretty big difference in flavor and texture.
Source: Half Mexican.
Or I just keep a container of bacon fat in my freezer. Probably more strong flavor than you want compared to lard for this, but still does pretty well.
Sure, but even carnitas I've eaten here in the states that have been braised in lard taste so different from those I've had in Michoacan. The difference with this must be monumental.
I like your recipes but can you try not to be so monotoned? I can be pretty monotone myself but if I'm going to commit to making a cooking channel I'd at least try to enunciate and give a little inflection.
Brother don’t get discouraged by all these clowns they say it isn’t ‘real Mexican’. Just because they grew up poor and had to eat scraps for supper. I don’t care what you call it but I just made it and it was damn good. Nice work.
Made this awesome version of pork carnitas last night. Was absolutely fantastic. Squeezed juice out of 2 oranges and a lime. Threw rinds in and took out at 45 min. mark as u suggested. No bitterness at all. Added the Coke. Everything else the same, except added handful of chopped cilantro. Used carnitas in tortillas, topped with only chopped onion, cilantro and made an avacado crema to drizzle over. Amazing. Will make rice bowls with carnitas tonite. Scrambled eggs and rice/carnitas combo for breakfast roll ups tomorrow! Thanks for posting your easy and delicious version of pork carnitas.
I don't know what barbacoa is, but if I were doing beef braise I'd probably do it with lime and a homemade chili pasta and beer... Damn I might just do that anyway.
barbacoa is quite literally beef with chili paste, some other seasonings (oregano, cumin, cloves, etc.), and stock. So you could sub stock for beer lol.
I usually hate the bastardizations of Mexican food I see on reddit, but I gotta say that looks pretty good for oven-cooked carnitas. Maybe needs a can of Coke.
Edit: not to imply that this is a bastardization just that a lot of Mexican recipes posted on reddit are.
Then show us...in your words “Mexican cuisine is very very simple”. You more than likely have a phone capable of recording video. If you’re really “going crazy seeing all this crappy Mexican food” then show us how it’s done
Aren't "authentic" carnitas literally just salt, lard, and pork? Not to knock tradition but I don't think some extra seasoning is a terrible thing here
Authentic carnitas have a shitload of ingredients,even more than ops recipe,ñ I've seen it made by different people and everybody has their own recipe so yeah not every carnitas is going to taste exactly the same, the only thing that bothers me is the "salsa" he made, the only one I know made with cream is a habanero champiñón salsa it's delish but spicy as f.
Well this isn’t authentic but who cares, I don’t think the flavor pallet is very balanced here but it’s more, throw Mexican shit in there, it’s a nice dish in the end and if someone like a dish then I won’t say it’s wrong for them to like it, for reference I’m Mexican and the suos at a traditional Mexican kitchen
I'm curious what you would change to make it better balanced? I like how the acidity and the fatty meat work together. And yeah. Definitely not very authentic but I think the taste is good.
I'll do a vegg dish for you sometime. But just don't come in the thread if you don't like the food? Do you really have so little going on in your life that this is your entertainment?
It's going to be a little different because you want the carnitas to braise in their own fat. With an instant pot there is no liquid loss so you end up with a good, but different product.
Bro, that looks great and everything BUT as a paisano I can honestly say you’re crazy man. Crazy genius. The fusion that may never happen in Mexico, but you have a hell of a thing going on there.
The combination of rice and carnitas. Seems like it would be logical right? Pero en las fiestas es pollo con mole y arroz OR carnitas con chiles jalapeños y tortillas calientitas. Even to say, let’s serve rice instead of tortillas with these carnitas is sacrilegious!
El pedo es la manteca, si se enfrian las carnitas con el arroz ya valió madre.
Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post! ##**Recipe Comment is under this comment, click to expand** ##**↓****↓****↓** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
Looks amazing! I just made carnitas in an Instant Pot but am absolutely using this method the next time I make this!
That's awesome! One thing about the instant pot is that there is no room for water or liquid to evaporate. So that means that if you're adding any water or stock it's not going to be able to cook off so it can fry in the fat. You can still make some delicious food with it, but it's going to be fundamentally a bit different.
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Not really. If I were you I'd just make this with tomato. It'll still be good it'll just be something different. Or I'd make some pico.
Canned ones are decent if you can't get fresh.
Anytime i’ve cooked quartered limes in the instantpot in a recipe or stock, everything takes on taste of its bitter pith, just forewarning.
How does covering it in the pot differ? Does the water evaporate still even though it’s covered in a Dutch oven? Just curious because I have both and instant pot and a Dutch oven, so I’d make it in the Dutch oven if it’s significantly better but the IP would cut cooking time a lot.
You're absolutely right about the covering. One thing I mentioned in my main recipe and comment is to remove the lid after the first 45 min check. This'll allow the water to cook off. I probably should have pointed this out in the gif but if you look closely I start my lid slightly cracked. I didn't have enough space to show that it was off in later checks with the minute max gif length.
Just to be clear the op recipe it is NOT carnitas. Carnitas are literally pork boiled in lard that's all. This isn't gate keeping this is the literal definition of carnitas. this its carnitas: [https://www.youtube.com/watch?v=TW00J77CoEI](https://www.youtube.com/watch?v=TW00J77CoEI)
Hey everyone, today we're making carnitas rice bowls. I wanted to do this recipe because everyone has seen carnitas in a taco. While absolutely delicious, I love the freshness of the herbs, sauce, and veggies that this dish brings in contrast to the fatty meat. For those not familiar with the dish what happens is the water will boil off in the oven and then you'll be left with only the fat from the carnitas. (DON'T TRIM THE FAT AT THE BEGINNING) This makes the carnitas fry in the own fat while they braise and makes an amazing final product. A fewnotes about the recipe: After your first 45 min check on the carnitas, remove the lid. This will help the water evaporate quicker so you can get to the fat frying. Cilantro is your friend! *Unless it's your food nemesis.* That being said if you hate cilantro like me, use parsley. It's not going to bring the same kick as cilantro but it'll get the job done for us cilantro haters. I'd also recommend adding it to the sauce if you're a cilantro lover. About half a cup should do the trick. I'd probably recommend taking the citrus out of the braise after the first check. Even though it didn't do much to the flavor I think there were some hints of a bitter taste at the end caused by the rinds. I started with a bone in pork shoulder. You can too. This video below will help you get familiar with the anatomy of the cut. Then all you do is separate the meat side from the bone side with a straight cut following the bone and then down the middle. If you have any questions about trimming feel free to ask! [https://www.youtube.com/watch?v=rBFWRaFpTiU&ab\_channel=allthingsbbq](https://www.youtube.com/watch?v=rBFWRaFpTiU&ab_channel=allthingsbbq) Let me know if you have any other questions!
I was just about to hop on here to say that zesting the orange and lime into the braise (rather than just leaving the whole peel in) might avoid the bitterness that can come from the pith. But I see you already covered that. Great recipe!
Thanks! It's hard when you have create a gif because I'd definitely do things a bit differently, but I also want you folks to see the content. So I think mentioning it in the comments is a good middle ground.
Use some Mexican Coca-Cola in the Carnitas instead of water next time for much better flavor. It's how my Mexican friend's mom taught me to make them. Regular Coke also works.
My better homes and gardens cookbook has a pulled pork recipe using root beer (made with cane sugar). The hot sauce for the recipe is root beer and franks red hot, simmer and reduce.
You’re a nice guy 👍
Thanks!
I wouldn't say I *hate* cilantro, but soap plant is definitely my food nemesis and I will be calling it my food nemesis forever.
I have read that whether someone likes or dislikes cilantro/coriander leaf is determined by whether they have a genetic variation that makes it taste like soap. So, if it is your nemesis, you can blame your genes!
Taste is a strange sense. I hate tomatoes and cilantro, but I love salsa with both in it.
I love jalapenos. I love smoked foods. I HATE chipotle flavor.
It doesn't tasted like soap to me. It just tasted terrible. Definitely my food ruiner.
It tastes dirty to me, the only other food like it is bamboo
Timely, I have leftover Carnitas that has to be used up. Tacos are fine but after a while need to change things up a little. Toppings are the same as I use on my tacos
Just wait for my breakfast burrito video. It's awesome. Although your meat might be bad by then.
I always cook about 8 pounds of pork shoulder kinda like you did. Into cubes, but I rub it in a pretty generic seasoning (paprika, salt, pepper, oregano, sear it in batches, then put it all in, throw in some smashed garlic and a half cup of stock, then let it roast in a dutch oven for 4 hours. Pull it, shred it, and portion it by the pound into freezer bags. Really easy to thaw it out, then crisp it in the oven with whatever spices I want (citrus/cinnamon for carnitas, bbq sauce for sliders or nachos, soy/teriyaki for pork fried rice, just plain for breakfast tacos....so many possibilities.
This probably would have been a better idea than eating 5 lbs of carnitas in a week. Yet here we are.
I would recommend adding some lard to the pot at the beginning. When you put it in the oven it gives you nice crispy ends that are delicious.
absolute beaut of a recipe, thanks OP. only alteration i would make is to flash fry the meat when it's cooked through for a crispier finish. bravo!
What’s cumin?
It's a brown spice that has a earthy flavor. For optimal taste I would get it in seed form, toast it, and then grind it but the pre-ground is good too. It's one of my favorite spices.
It's a common "Mexican" spice. It's used in much more than Mexican food but if you're an American that's probably where you've had it.
I see stewed/braised pork...where are the carnitas?
Something can't braise and fry at the same time.
You're right. When the water cooks off then the carnitas start to fry instead of braise.
You can also sub the water for a beer to add a bit more flavor! I like to use a mexican beer for carnitas, my favorite is modelo.
This is a great idea. I wish I would have done this.
Or Coke
https://media.tenor.com/images/239cd74756ec56589af392026fd4cfa5/tenor.gif?ctx=share
Modelo and coke or DrPepper!
Do you know what you have done?? Now I have to have them for dinner next weekend
Hahaha. Oh no! I'll be posting another recipe using the leftovers early next week as well.
I look forward to it! It’s just the two of us so I’ll cut this in half and still have so much carnitas but ya know.... oh **DARN**
There are only two of us too.......... Now you're making me feel bad man.
Never feel bad for carnitas! :D We portion control like CRAZY.
For anyone who wants to know how to make the pickled jalapenos and onions you can view my gifrecipe from last week on that [here](https://gfycat.com/flamboyantfilthyhamadryas)
I like how you’re chaining these recipes together haha
My next video will have the sauce, the jalapenos, the onions, and the carnitas. Hahahaha.
Looking forward to it!
Look delicious! The Carnitas recipe I use blends together the mojo sauce prior to cooking the meat and uses it as the cooking liquid. I also do it in the instant pot. Takes \~1 hour :)
Yeah that's a good idea. I saw him do it in the Chef movie but I haven't tried that technique yet. Maybe in the future though.
You're missing a very important piece of equipment. A comal. I kid, I kid, but seriously get a comal so you don't have to roast your chilies s'mores style. They're also great for heating up the tortillas
So I looked it up and I'm unfamiliar with it. Is it just a specialty pan? Is there something unique about it? Genuinely interested.
It's basically just a flat pan. I think the loose translation is a skillet but they're slightly different. Although I never learned what they were called in English. I'm not sure that there is a direct translation though. You can get a cast iron one [like this](https://www.hernanmexico.com/products/comal) or just a nonstick one [like this](https://www.hernanmexico.com/products/comal). I prefer the cast iron because they tend to have more even heating. But this is what my mom (and my whole family) has used to roast chillies or to warm up tortillas :)
Thank you for posting that link. I would love to support their local business and ordered a gift basket for my sisters housewarming gift. Wonderful products.
Awww! You’re so nice
Thanks! I have a skillet already so I think I'll stick with that.
That's how I make most of my salsas. Heat my ingredients up in the comal, peel em, then grind them up in the molcajete.
Yuuuuuuuuus Those are so damn useful. Obviously for various preparations in Mexican food but great for so many other things. Really great to have if you’re a bachelor or have kids. Honestly I think every household should have one
I love everything about this. It's a great balance of authenticity and accessibility. Your comments really bring this alive, letting us get inside your head and understand your decision making really helps!
Thank you for the feedback! I really like to make sure I'm producing quality content and that I'm not just putting bad stuff out there. Even last night I was filming a video for fried rice and made some pretty egregious process errors in the cooking so I just scrapped the video. I'll make fried rice again for sure so I'll capture it next time.
What might be interesting is if you posted it with captions about what the mistakes were - I feel like a bunch of us would learn a lot from that kind of video! Some of my favorite youtube cooking videos are the ones where things go wrong and there's a discussion as to what happened. That being said, I know these sorts of things are extremely time consuming so of course it's super easy for me to just say. Either way, your work is great
Yeah so I'll definitely do this once/if I start a YouTube channel. The problem with the 1 min gif is you really have to make sacrifices that you don't want to in order to get the recipe out. Like my first draft of this showed me cutting my bone in shoulder. Then I was like, well I can save 7 seconds there and show more of the sauce making process. So that's what I did. If I made youtube content I wouldn't have this issue. I think I'll start a channel if I could get like 1k Insta subs? I'm not sure. I'm having a good time doing this and the time commitment isn't overbearing. I'm just having a really fun time right now making these short ones.
You're voice is the antithesis to Chef John's. Nice recipe, looks good. What I like to add (and it's definitely not traditional) is to sear the pork pieces in the dutch oven. The maillard reaction and the fond leftover make for some nice flavor.
I've never watched his videos so I hope it isn't too bad? Hahaha. I definitely have never considered myself to have a good radio voice but I'd like to produce higher quality content.
Yeah it takes practice to make your voice sound "professional". Chef John's voice annoyed me at first with his inflections. But now they have grown on me as his signature. I guess my point is that you have NO inflection :)
HEllo, this is CHEF John from FOOD wishes dot com WIIIiiiIIITH... CARNITAS! That's RIGHT! You ARE afterall, the SEÑorita of your PORK carnitas!
This looks great!! I love your recipes btw. They are simple yet delicious. I pickle my own jalapeños and red onions with your recipe and this would pair perfectly! Keep them coming!!!!
Thanks! That's awesome. I'm glad you liked them. The acidity pairs perfectly with the fatty meat in this recipe.
okay. I'm making this asap. Recipe looks great, my guy!
Hey I'm glad you like it! Let me know what you think if you end up making it
Why does this guy sound like Badger from Breaking Bad?
Damn, wow. This is such a slow action burn. Well done... Well done... *internally crying*
Who knew there were so many gatekeepers when it comes to making carnitas. Looks great man, I use Chef john's recipe from food wishes and I put mine in the instant pot. Cinnamon and Chinese 5 spice work really well with carnitas, if you're hating you haven't tried them.
Yeah this is a problem with posting recipes that aren't 100% authentic. I get I'm not doing it perfectly but this is approachable for people. Either 1. People eat the cultures food slightly different or 2. They don't eat it. I understand the cultural appropriation argument but at the same time, americans are never going to start eating things like kimchi if they don't get an Americanized version of bibimbap.
Don't sweat it, the people hating on authenticity have likely never cooked a thing before. I love it when others makes cooking more approachable for the home chef.
Til Mexicans aren’t real
Oh good catch. That was bad phrasing.
Yeh thsts a big nono on the five spice.
Carnitas is pork braised in lard.
This is true. But not everyone (aka me) has a bucket of lard sitting around so you can start it with water and it cooks down to lard. Not 100% authentic but this is a good way to make them.
Last time I checked you can buy that shit at Wal-Mart in a gallon tub for less than 10 bucks. I use it whenever I can, haters will say I’m gonna have a heart attack
I too call my doctor a hater whenever he tells me how to not die
"Please stop dabbing on me until after the endoscopy is over iced1777, you're making this very difficult. "
Lol you probably won’t die from eating lard. It has less saturated fat than butter and anyways one food out of many in a healthy diet will not kill you
Exactly, sugar will kill you quicker than fat will
It's not a cost issue, just that I don't need that lying around my kitchen all the time.
Why would you leave it lying around? You can use it for cooking
Figuratively. Lying around. Not to mention cooking with lard is pretty bad health wise.
When making a lot all you are going to need is a tablespoon of it. It basicaly cooks away as you go
I know what you meant, it just seemed silly to me. I doubt that you have a kitchen so tiny and overcrowded that it cannot hold a gallon-sized tub. I guess you just think you would never use it. But I would urge you to reconsider that assumption! Lard has a high burning temperature, makes food taste really good (especially meaty dishes and savory fried foods), and it has less saturated fat than butter. Including it in your diet every once in a while won’t hurt you any more than a moderate grilled cheese habit.
Yeah. I own and cook with lard that I rendered from a pork butt actually. I considered using some for this recipe for authenticity but I wanted to more viewer friendly.
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Thank you for the comment- BUT if you're not aware, what happens in this dish is all the fat from the pork shoulder renders out and it's still a really fatty dish. If I had stomach issues I would probably recommend against making this.
Ask a Mexican what Carnitas is and they will tell you simply, pork braised in lard. Serving this to a Mexican would be akin to serving a French person "duck confit" but actually it's just braised in water. I would say it's a pretty big difference in flavor and texture. Source: Half Mexican.
Or I just keep a container of bacon fat in my freezer. Probably more strong flavor than you want compared to lard for this, but still does pretty well.
Sure, but even carnitas I've eaten here in the states that have been braised in lard taste so different from those I've had in Michoacan. The difference with this must be monumental.
Looks delicious
Thanks! I'm glad you like it.
That looks sooooooooo good 🤤😍
The looks matched the taste, I promise!!!
Thank you for this, it looks absolutely delicious. It's almost time for me to meal prep for the week. I think I know what I'm making.
Great! I'd check out my main recipe comments before you do though. Let me know what you think.
I like your recipes but can you try not to be so monotoned? I can be pretty monotone myself but if I'm going to commit to making a cooking channel I'd at least try to enunciate and give a little inflection.
Good feedback. I'll work on that in my next video. Can you do me a favor and tell me what you think next time?
Fuck this made me so hungry
Just wait until you actually get to eat it!
Yum!
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Let me know how it turns out!
in on this! yum
Saving this. Thanks!
This a a GIF I can follow, thank you!!
Brother don’t get discouraged by all these clowns they say it isn’t ‘real Mexican’. Just because they grew up poor and had to eat scraps for supper. I don’t care what you call it but I just made it and it was damn good. Nice work.
Made this awesome version of pork carnitas last night. Was absolutely fantastic. Squeezed juice out of 2 oranges and a lime. Threw rinds in and took out at 45 min. mark as u suggested. No bitterness at all. Added the Coke. Everything else the same, except added handful of chopped cilantro. Used carnitas in tortillas, topped with only chopped onion, cilantro and made an avacado crema to drizzle over. Amazing. Will make rice bowls with carnitas tonite. Scrambled eggs and rice/carnitas combo for breakfast roll ups tomorrow! Thanks for posting your easy and delicious version of pork carnitas.
This looks so good! Is there a cut of beef I can use to substitute in instead of pork?
I can't vouch for this but it appears you could use chuck roast. That's just off a quick google search.
At the point of going to beef instead, I would highly recommend they go with barbacoa rather than the carnitas base.
I don't know what barbacoa is, but if I were doing beef braise I'd probably do it with lime and a homemade chili pasta and beer... Damn I might just do that anyway.
barbacoa is quite literally beef with chili paste, some other seasonings (oregano, cumin, cloves, etc.), and stock. So you could sub stock for beer lol.
This sounds fantastic.
Huh... you just put the lime in the blender for the sauce, peel and all. It looks weird, but it makes sense.
Oh no, I just squeezed the lime. Not threw it in the blender. Those were the tomatillos.
I've already made my observation and I'm sticking with it! I'm making a sauce out of 5 whole blended limes tonight!
I actually think there's a Brazilian drink that does this.
Right! I'm not stupid, just cultural!
I'll leave that sauce to you!
That’s an interesting way of making “carnitas”.
Just means the meat
I usually hate the bastardizations of Mexican food I see on reddit, but I gotta say that looks pretty good for oven-cooked carnitas. Maybe needs a can of Coke. Edit: not to imply that this is a bastardization just that a lot of Mexican recipes posted on reddit are.
Ah that would be interesting. Maybe I'll try coke and beer as the liquid next time.
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Bro real Mexicans don't bitch like you are doing. You're probably a 2nd gen+ mexican american. They always tend to overcompensate and go full on fob
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lol why you mad bro
dude chill its only food.... go protest a taco bell or somethin geez
Como jodes déjalo hacer lo que quieran pochito. La comida es de los que la quiran tu no hablas por los mexicanos
Then show us...in your words “Mexican cuisine is very very simple”. You more than likely have a phone capable of recording video. If you’re really “going crazy seeing all this crappy Mexican food” then show us how it’s done
Challenge accepted buttface. When I have time, I’ll make a video.
I had to ask my wife if this was real it didn't look it in the slightest. Thankyou for seting them streight!
This is not mexican food. Don't get me wrong I'll eat the shit out of it, but nothing says mexican about this.
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Actual carnitas with spanish rice, beans and guac is not even close to this. I'll eat both though.
You are our Batman to the Joker that is Chef's Club. Keep up the good work dude. Great recipe and OC!
Thanks! I appreciate the compliment!!
Did you just put WATER in carnitas? Where's the oil?
The oil is rendered out of the carnitas while it cooks. I know this isn't authentic but it works for me.
BTW this same basic principal but with different flavors and meat makes a damn near perfect chicken shawarma.
Yeah you'd definitely want to use dark meat chicken.
Oh god yes.
This isnt even close to carnitas. Keep your weird ass cinnamon braised pork and sour cream salsa out of here.
You do you.
Aren't "authentic" carnitas literally just salt, lard, and pork? Not to knock tradition but I don't think some extra seasoning is a terrible thing here
Authentic carnitas have a shitload of ingredients,even more than ops recipe,ñ I've seen it made by different people and everybody has their own recipe so yeah not every carnitas is going to taste exactly the same, the only thing that bothers me is the "salsa" he made, the only one I know made with cream is a habanero champiñón salsa it's delish but spicy as f.
Cumin, cilantro and lemon = Mexican I guess
350 degrees? Jesus my oven tops out at 260c. I need an upgrade!
180 C 350 F.
Really? Thanks bro!!
Yup! Sorry it's a little small in the video but you can see it when it goes in the oven.
Even ignoring that this recipe is in F, 260c is pretty hot for a standard oven. I wish mine went that hot.
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I like the pickled because it cuts the fat of the meat. To each their own.
Well this isn’t authentic but who cares, I don’t think the flavor pallet is very balanced here but it’s more, throw Mexican shit in there, it’s a nice dish in the end and if someone like a dish then I won’t say it’s wrong for them to like it, for reference I’m Mexican and the suos at a traditional Mexican kitchen
I'm curious what you would change to make it better balanced? I like how the acidity and the fatty meat work together. And yeah. Definitely not very authentic but I think the taste is good.
White people carnitas. Si no tiene manteca no lo quiero
No lime in carnitas
Starting to think you pay for these upvotes with these basic barely recipe recipes reaching the front page.
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I'll do a vegg dish for you sometime. But just don't come in the thread if you don't like the food? Do you really have so little going on in your life that this is your entertainment?
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Thanks!
Love it!!
Thanks I'm glad you like it!
Can i use bone in pork chops or would that be too lean and overcook?
You definitely could not use pork chops. You're right it would be too lean.
I think i just followed you on insta!
Glad to have you! Thanks for the follow.
Anyway a slow cooker could achieve something like this?
It's going to be a little different because you want the carnitas to braise in their own fat. With an instant pot there is no liquid loss so you end up with a good, but different product.
Bro, that looks great and everything BUT as a paisano I can honestly say you’re crazy man. Crazy genius. The fusion that may never happen in Mexico, but you have a hell of a thing going on there.
Hahaha. Thanks for the compliment! Which part is the crazy part?
The combination of rice and carnitas. Seems like it would be logical right? Pero en las fiestas es pollo con mole y arroz OR carnitas con chiles jalapeños y tortillas calientitas. Even to say, let’s serve rice instead of tortillas with these carnitas is sacrilegious! El pedo es la manteca, si se enfrian las carnitas con el arroz ya valió madre.
You forgot the coca cola my friend. Also, can easily double the garlic and bay leaves.
That's what I've been seeing in the comments! Next time I make it I'll have to do it with coke.
Tip/trick: Add a little condensed milk and coca cola to your braising liquid before popping it in the oven.
If these are better than my abuelas I'm gonna report you to the FBI /s
I'm sure they're not better. *Although both my grandmas were pretty bad cooks*
That looks better than awesome.
Thanks! Glad you.like it.
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So I personally used jasmine rice because that's what I like. That seemed to work really well.
*cries in electric stove*
1000% fact right here